Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice
To improve the dietary fiber content of extruded instant rice and the application value of oats in extruded instant rice, 6 kinds of pretreatment (high pressure steaming, atmospheric pressure steaming, stir-frying, germination, cellulase enzyme digestion, α-amylase enzyme digestion) were investigate...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040419 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|