Effects of microwave pretreatment and cooking on digestion and physicochemical properties of red rice

doi:10.13995/j.cnki.11-1802/ts.026611

ZHANG Zijing, ZHU Fan, SUN Juan, LI Yan, QIAN Haifeng, WANG Li

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 165-170.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 165-170. DOI: 10.13995/j.cnki.11-1802/ts.026611

Effects of microwave pretreatment and cooking on digestion and physicochemical properties of red rice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(15): 165-170 https://doi.org/10.13995/j.cnki.11-1802/ts.026611

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Received	Revised	Published
2021-01-04	2021-02-17	2021-08-15
Issue Date
2021-08-23

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