Research Progress in the Effect of Fermentation on the Nutritional Quality of Brown Rice and Its Application in Rice Products
Fermentation of brown rice can improve its nutritional composition and flavor quality and enhance the bioavailability of bioactive substances, enabling the high-value utilization of brown rice and its processing by-products. Its products have a broad application market. This paper summarizes the eff...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-035.pdf |
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