摘要
对黑龙江省主要产区大米的糊化特性进行了比较和探讨,指出了大米糊化特性与大米蒸煮品质、食用品质和加工品质的关系,为大米的深加工提供了科学依据。
The gelatinization characteristics of the rice produced in the various areas of Heilongjiang province are compared and studied. The relationships of gelatinization characteristic between steaming and cooking quality, eating quality and processing quality of rice are put forward as a theoretical basis for the rices further processing.
出处
《黑龙江商学院学报》
1996年第4期1-6,共6页
Journal of Harbin Commercial University(Natural Sciences Edition)
基金
黑龙江省自然科学基金资助项目
关键词
大米
糊化
品质
黑龙江
深加工
rice, gelatinization characteristics, quality
