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米糠稳定化研究 被引量:10

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摘要 本文介绍米糠稳定化的几种方法,并对各种方法的原理进行解释。
出处 《粮食与油脂》 2002年第9期37-38,共2页 Cereals & Oils
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  • 1朱文华,姚惠源.全脂米糠的挤压稳定性[J].无锡轻工大学学报(食品与生物技术),2000,19(6):556-559. 被引量:17
  • 2H. S. R. Desikachar. Preservation of by-products of rice milling [R]. Proceedings of the International Conference on Rice By-product Utilization, 1977,2:1-32.
  • 3陈正行.化学法稳定米糠的研究[J].陕西粮油科技,1996,21(1):56-59. 被引量:10
  • 4G. Azeemoddin et al. Stabilization of rice bran with sodium metabisulfite [J]. J. AOCS. 1979,56(5):589.
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  • 7J. S. Kumar David et al. Quality of bran oil as influenced by the conditions of storage of rice bran [J]. J. Food Sci. and Tech. 1965,2(3/4):113-114.
  • 8H. Diaz Blasco, N. Moundiroff, J. G. Gomez Artero. Radiation of rice bran with gamma rays [J]. Revista Argentina Grasas Aceites, 1963,5(2):57-60.
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  • 10H. Mitsuda et al. Carbon dioxide-protein interaction in a gas-solid phase [J]. J. Nutritional Science and Vitaminology, 1975,21:151-162.

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