High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice

Publication date: Available online 23 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yanan Li, Yongfu Li, Zhengxing Chen, Lingjuan Bu, Feng Shi, Jinrong Huang

Source: Innovative Food Science and Emerging Technologies - October 24, 2020 Category: Food Science Source Type: research