Combined Effect of Enzymatic Pretreatment and Extrusion on Quality Properties of Brown Rice Flour
ZHAO Zhihao1,2, LIU Lei1, ZHANG Mingwei1,*, ZHANG Ruifen1, XIAO Juan1, WEI Zhencheng1, MA Yongxuan1
1. Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; 2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, China
ZHAO Zhihao, LIU Lei, ZHANG Mingwei, ZHANG Ruifen, XIAO Juan, WEI Zhencheng, MA Yongxuan. Combined Effect of Enzymatic Pretreatment and Extrusion on Quality Properties of Brown Rice Flour[J]. FOOD SCIENCE, 2019, 40(1): 108-116.