摘要
综述了发芽糙米的营养价值、制备工艺和食品发展现状,从现有的发芽糙米食品中发现存在的问题进而提出解决方法,并简单阐述了发芽糙米的发展前景。
The nutritional value, the preparation process and the current status of germinated brown rice were reviewed, and the problems in the existing germinated brown rice were found, and the development prospect of the germinated brown rice was briefly described.
作者
尤颖
YOU Ying(College of Science and Technology,Hebei Agricultual University,Cangzhou 061100,Hebei,China)
出处
《粮食与油脂》
北大核心
2020年第3期14-15,共2页
Cereals & Oils
关键词
发芽糙米
Γ-氨基丁酸
微量元素
营养因子
加工工艺
germinated brown rice
γ-aminobutyric acid
trace elements
nutritional factors
processing technology
