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Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment

机译：通过加压和酶处理改善老年米晶粒的烹饪特性

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Michiko Watanabe; Eiko Arai; Kazuo Honma; Shinya Fuke;
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年度 1991
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1. Effects of heat treatments on the milling, physicochemical, and cooking properties of two long-grain rice cultivars during storage. [J] . Youngbum Lee, Mauromoustakos A, Ya-Jane Wang Cereal Chemistry . 2014,第1期

机译：热处理对两种长粒水稻品种在贮藏期间的碾磨，理化和蒸煮特性的影响。
2. Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties [J] . Liu Xia, Zhao Jiafeng, Zhang Xin, RSC Advances . 2018,第47期

机译：通过干粉挤出烹饪浓缩大豆膳食纤维和蛋白质强化水稻籽粒：物理化学，粘膏，味觉，适口性，烹饪和淀粉消化性质
3. Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties [J] . Xia Liu, Jiafeng Zhao, Xin Zhang, RSC Advances . 2018,第47期

机译：干粉挤压蒸煮强化大豆膳食纤维和蛋白质强化米粒：物理化学，糊化，味道，适口性，蒸煮和淀粉消化率特性
4. EFFECTS OF SULFITE-FORMALDEHYDE COOKING ON IMPROVING ENZYMATIC HYDROLYSIS OF RICE STRAW [C] . Gu Feng, Jing Lei, Jin Yongcan, International symposium on emerging technologies of pulping and papermaking;ISETPP . 2010

机译：亚硫酸盐-甲醛蒸煮对改善稻草酶解的影响
5. Effects of Harvest Conditions and Thickness Fractionation on Physicochemical Properties, and Cooking and Sensory Characteristics of Long Grain Rice. [D] . Jarma Arroyo, Sara Esther. 2016

机译：收获条件和厚度分级对长粒米理化特性以及蒸煮和感官特性的影响。
6. Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties [O] . Yunlong Pang, Jauhar Ali, Xiaoqian Wang, 2011

机译：稻米直链淀粉，糊化温度和糊化特性的关系，以培育更好的食米品质
7. Improving Cooking Properties of Aged Rice Grains. [O] . Michiko WATANABE 1993

机译：改善老年米粒的烹饪特性。

Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment

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