Variations in the appearance quality of brown rice during the four stages of milling

Journal of Cereal Science - Tập 102 - Trang 103344 - 2021
Haibin Ren1, Qi Shengmin1,2, Lian‐Hui Zhang1, Lu Wang1, Jin Huang1, Haiqing Yang1, Ren Chengang1, Wenchen Zhou1
1Grain Research and Development Center, COFCO Nutrition & Health Research Institute CO., LTD, Beijing, 102209, China
2School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

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