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来自天然高耐性粉米品种的米的粉性质

Ruifang Yang1, Jianhao Tang1, Qi Zhao1

  • 1Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.

Molecules (Basel, Switzerland)
|September 9, 2023
PubMed
概括

在烤之前控制水分含量,自然高耐性粉 (RS) 米显著提高了RS水平. 最佳的烤增强了味道,降低了粉的消化速度,使其对食品工业有价值.

关键词:
消化速度的消化速度.抗粉耐药性粉的方法米 米饭 米饭 米饭 米饭.烤 烤 在烤过程中

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