Cooked germ-remained milled rice presents high stability in water-holding capacity and textural properties during frozen storage—The protection effect of oil-phase reabsorption

作者：Zhongyu Zuo, Ting Li, Xinxia Zhang, Li Wang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142335 · 被引用次数：10 · 研究领域：Food composition and properties、GABA and Rice Research、Proteins in Food Systems