摘要
简要介绍了稻米中蛋白质和脂类物质的特征,综述了蛋白质和脂类物质对稻米蒸煮食味品质、储藏品质、外观品质、加工品质等品质的影响,以期为优质水稻品种的选育与稻米制品的加工等工作提供参考。
The characters of protein and lipids of rice are introduced, and the effects of protein and lipids on cooking quality, storage quality, aspect quality and processing quality of rice are reviewed. This paper seeks to provide theory guidance for high quality rice breeding and rice product processing.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第4期6-10,24,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金资助项目(30477102030070435)
