The possibility of replacing wet-milling with dry-milling in the production of waxy rice flour for the application in waxy rice ball

HIGHLIGHTS

• who: Sicong Fang and colleagues from the State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China have published the research work: The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
• what: The aim of this study was to evaluate the characteristics of wet-milled flour and dry-milled flour with a small particle size in the application system of waxy rice balls, as well as to . . .
  

   

  

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