Effect of milling methods and varieties on the physicochemical properties of brown rice flours and eating quality of extruded rice noodles
Fuente:
Journal of Cereal Science
Publication date: June 2026Source: Journal of Cereal Science, Volume 129Author(s): Siwei Du, Jiayu Cheng, Yu Lu, Zhenjiong Wang, Weiwei Cheng, Di Wu, Jun Liu, Xiaozhi Tang