Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice
Authors:
- Xinxia ZhangXZXinxia Zhang
- Li WangLWLi Wang
- Mingyi ChengMCMingyi Cheng
- Ren WangRWRen Wang
- Xiaohu LuoXLXiaohu Luo
- Yanan LiYLYanan Li
- Zhengxing ChenZCZhengxing Chen
- 1 May 2015
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 63, 140-146
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31471616 & 31201381)
- National Key Technology R&D (2012BAD34B02)
- National High Technology Research Development (2013AA102206, 2013 AA102204)
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