麸皮
成分
生物过程
食品科学
生物技术
化学
工程类
生物
原材料
化学工程
有机化学
作者
Marco Spaggiari,Chiara Dall’Asta,Gianni Galaverna,M. Dolores del Castillo
出处
期刊:Foods
[MDPI AG]
日期:2021-01-04
卷期号:10 (1): 85-85
被引量:56
标识
DOI:10.3390/foods10010085
摘要
The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (
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