Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis
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DOI: 10.3390/foods11111560
Abstract: Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of… read more here.
Keywords: state; brown rice; nutrition sensory; solid state ... See more keywords