Development Status of Staple Food and Snack Food of Brown Rice

Abstract

Abstract: Being one of the most potential materials for whole grain food production,brown rice has got more and more attention. The nutritional value and healthy functions of brown rice has been widely acknowledged. The advantages and disadvantages of brown rice was reviewed briefly in this paper,and also processing method and it’s principle,nutritional value and market forecasting for current staple food and snack food made from brown rice were summarized in more detail.

Key words: brown rice, processing method, nutritional value, market forecasting

LI Rui-Zhen, LIU Yu-Huan, HAN Dong-Ping, QIAN Fei, ZHOU Hou-De, JIAO Shuai, RUAN Rong-Sheng. Development Status of Staple Food and Snack Food of Brown Rice[J]. FOOD SCIENCE, 2008, 29(8): 676-679 https://doi.org/

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Development Status of Staple Food and Snack Food of Brown Rice

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