Effects of microwave heating of rice bran with original moisture content and fully watering rice bran on contents of free fatty acids(FFA), protein solubility and emulsifying activity were studied.

 
  • 本文研究微波加热原始水分和充分水化米糠对其游离脂肪酸含量,蛋白质溶解性和乳化活性的影响。
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