Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality,...

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Detalles Bibliográficos
Autores principales: Zhang, Duqin, Ye, Yanjun, Wang, Luyao, Tan, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180828/
https://www.ncbi.nlm.nih.gov/pubmed/35681309
http://dx.doi.org/10.3390/foods11111560

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180828/
https://www.ncbi.nlm.nih.gov/pubmed/35681309
http://dx.doi.org/10.3390/foods11111560

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