Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical properties of cooked rice containing various process...

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Detalles Bibliográficos
Autores principales: Lee, Da-Been, Kim, Mi-Ran, Heo, Jeong-Ae, Byeon, Yang-Soo, Kim, Sang-Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305776/
https://www.ncbi.nlm.nih.gov/pubmed/34201985
http://dx.doi.org/10.3390/foods10071470

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305776/
https://www.ncbi.nlm.nih.gov/pubmed/34201985
http://dx.doi.org/10.3390/foods10071470

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