核农学报2012，Vol.26Issue(7)：1031-1036,6.
水稻留胚米的营养价值、加工技术及产品开发研究进展
RESEARCH PROGRESS ON NUTRITIONAL VALUE,PROCESSING TECHNOLOGY AND PRODUCT EXPOLRATION OF EMBRYO-RETAINING MILLED RICE
摘要
Abstract
In the present study,the culture background,origin and development of embryo-retaining milled rice were briefed,and the distinct nutritional values of embryo-retaining milled rice were comparatively elucidated.Two aspects of processing factors such as processing technologies and rice cultivar that affect the final rate of embryo residual in rice were reviewed.Breeding for cultivar specific for embryo-retaining milled rice and the development of its products were briefly introduced.关键词
留胚米/营养价值/加工技术/专用品种Key words
embryo-retaining milled rice/nutritional value/processing technology/specific cultivar分类
农业科技引用本文复制引用
熊海铮,张宁,孙健,王寅,舒小丽,吴殿星..水稻留胚米的营养价值、加工技术及产品开发研究进展[J].核农学报,2012,26(7):1031-1036,6.基金项目
农业部公益性行业专项 （）
转基因专项 （）
浙江省育种攻关 （）
