Effects of Soaking on the Physiochemical Properties of Semi-dry Milled Brown Rice Flour and Application
碩士 === 中國文化大學 === 生活應用科學系 === 101 === Because endosperm of brown rice have bran layer, and it’s has a wealth of oil, fiber and vitamins, etc., nutritional value more than white rice, so it’s an excellent natural nutrition. But bran layer is hard to milled, and could easily lead to machine damage...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/57803292452883862951 |