Daomei Cui
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View article: Effect of ultra-high pressure treatment on quality of glutinous rice flours prepared with various water contents
Effect of ultra-high pressure treatment on quality of glutinous rice flours prepared with various water contents Open
In the present work, the glutinous rice flours prepared using ultra-high pressure (UHP) treatment at 200 MPa (100 – 1,000 MPa range) were compared with the glutinous rice flour prepared using the conventional wet process. Results indicated…