Rice chalk grain affects badly the appearance, the cooking and the taste qualities of rice.
垩白米的产生,严重影响了稻米的外观品质及蒸煮、食味品质。
There are in the cooking oil, fruits, vegetables and grain in.
在食油、水果、蔬菜及粮食中均存在。
The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively.
研究结果表明,挤压蒸煮大米啤酒辅料比传统工艺中抗性淀粉含量减少约0.27%,比原料中抗性淀粉含量减少6.17%。
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