Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice

作者：Juan Li, Shuai Yang, Zhiming Zhong, Tianli Xia, Wenju Zhou, Zhaoxin Tu, Zhengxing Chen, Hong Wang, Zhihua Dai, Gangqiang Jin, Yan Du · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140847 · 被引用次数：31 · 研究领域：Food composition and properties、GABA and Rice Research、Phytoestrogen effects and research