Preparation and evaluation of low glycemic index reconstituted rice

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2022-01-01 DOI:10.3136/fstr.fstr-d-21-00307

Shiwei Liu, Huili Lu, Wei Chen, Xishan Ma, Jie Liu, Kai Xia, Zhiqiao Zhou, Xiaofeng Han, Yiming Wu, Jia Liu, Xi Wang, Cong Pan, Yali Li, Yifeng Liu, Peng Yuan, Shenglin Duan

引用次数: 0

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低糖指数复合大米的制备及评价

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.