【摘要】 挤压膨化过程中 ,糙米的淀粉、脂肪、蛋白质、膳食纤维及植酸都发生了有益的变化 ,淀粉颗粒增大 ,淀粉颗粒间距加大 ,有利于生产新型糙米食品。更多还原

【Abstract】 The physicochemical properties of starch,fat,protein,dietary fiber,and phytate in brown rice changed beneficially during extrusion process.The size of starch granule enlarged and the space between starch granules increased.It is helpful for developing new type brown rice food by extrusion.更多还原