Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process

标题
Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process
作者
关键词
Parboiled rice, Maillard reaction, Glycine-treated rice, Reduced glutathione, Rice whiteness
出版物
FOOD CHEMISTRY
Volume 235, Issue -, Pages 51-57
出版商
Elsevier BV
发表日期
2017-05-11
DOI
10.1016/j.foodchem.2017.05.053

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