Effect of steaming time on physicochemical properties and phytic acid content of parboiled brown rice
碩士 === 國立臺灣大學 === 食品科技研究所 === 107 === Recently, the production of rice is not change significantly, consumption of rice in Taiwan is declining. Increasing the rice consumption with diversifying rice products is an important issue. Literatures has recognized brown rice to have higher nutrition value...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/7pxnz3 |