Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles

Published 2020 View Full Article

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Title
Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles
Authors
Keywords
Brown rice noodles, Slight milling, Cellulase, Milling-enzyme treatment, Textural and nutritional properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 128, Issue -, Pages 109520
Publisher
Elsevier BV
Online
2020-05-04
DOI
10.1016/j.lwt.2020.109520

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