研究论文
Insight into the milling degree on the eating quality of rice porridge
Sixuan Li, Wenhui Zhang, Min Zhang, Min Zhang, Lina Guan, Guodong Ye
Beijing Technology and Business University China National Salt Industry Corporation (China)
来源Journal of Cereal Science
年份2024
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逐年被引趋势
210
226
关键指标
2
被引次数 · OpenAlex
0.45
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 38%
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同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
30
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学术脉络
学科主题
生物医学Food composition and properties
GABA and Rice Research · Food Quality and Safety Studies
参考文献 30
Starch blends and their physicochemical properties
被引 179Jasmien Waterschoot, Sara Gomand, Ellen Fierens · Starch - Stärke · 2014
Rice and buckwheat flour characterisation and its relation to cookie quality
被引 144Aleksandra Torbica, Miroslav Hadnađev, Tamara Dapčević Hadnađev · Food Research International · 2012
Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles
被引 146Soojung Heo, Seung Mi Lee, Jae‐Hoon Shim · Journal of Food Engineering · 2012
此处列出前 3 条
引用本文 2
Effects of starch nanoparticle-stabilized oleic acid emulsions and warm storage on the structural properties and starch digestibility of cooked rice
被引 0Ah-In Kim, Jae Young Park, Hyun Ho Bae · Food Research International · 2026
Predicting the processing suitability of indica rice for porridge: A comparative study of multivariate analysis and machine learning
被引 0Sixuan Li, Yongjie Mi, Feng Liang · Journal of Cereal Science · 2026
按被引量排序，此处列出前 3 条