Effect of cooking methods on solubility and nutrition quality of brown rice powder

作者：Xiguang Qi, Lilin Cheng, Xiaojing Li, Dongyuan Zhang, Gangcheng Wu, Hui Zhang, Li Wang, Haifeng Qian, Yanan Wang · 发表于：Food Chemistry · 年份：2018 · DOI：10.1016/j.foodchem.2018.07.164 · 被引用次数：63 · 研究领域：Food composition and properties、Phytase and its Applications、Proteins in Food Systems