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Saadia Zainab1, Xianqing Zhou1, Yurong Zhang1

  • 1School of Food and Strategic Reserves, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.

Food chemistry: X
|February 13, 2025
PubMed
概括

使用高压蒸汽 (HPS) 优化米,提高了消费者接受度. 理想的方法是将大米以1:1:3的比例浸泡15分钟,然后在110°C和0.042 MPa蒸,以获得优异的纹理和凝性质.