The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation - Concepedia

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The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation

64

Citations

46

References

2019

Year

Chia‐Hung Kuo, Chwen‐Jen Shieh, Shang‐Ming Huang, Huimin Wang, Chun-Yung Huang

Food Hydrocolloids

Health SciencesBrown RiceFood EngineeringFood ProcessingFood TechnologyPhysicochemical Properties

References

	Year	Citations

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