Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice-okara slurry-MedSci.cn

Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice-okara slurry

Tang, ZY; Fan, J; Yang, JT; Liu, L; He, LP; Zhang, W; Zeng, XF; Qin, LK

Zeng, XF; Qin, LK (通讯作者)，Guizhou Univ, Coll Liquor & Food Engn, Guiyang, Peoples R China.;Zeng, XF; Qin, LK (通讯作者)，Guizhou Prov Key Lab Agr & Anim Prod Storage & Pr, Guiyang, Peoples R China.;Zeng, XF; Qin, LK (通讯作者)，Minist Educ, Key Lab Anim Genet Breeding & Reprod Plateau Mt R, Guiyang, Peoples R China.

Abstract

In this study, the ultrafine grinding (UG) and high pressure homogenization (HPH) treated slurry on the particle size and rheological property of slur......

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Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice-okara slurry

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