HIGHLIGHTS
- who: Qin Li et al. from the School of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, Meicheng Road, Huai'an, China State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China have published the research: Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour, in the Journal: Foods 2022, 11, 2404. of /2022/
- what: The primary reason is that the taste of coarse grain products is poor; thus, consumers' acceptance is low. This study investigated the physicochemical, bioactive profile changes, and microstructure . . .
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