摘要
以提取植酸钙后的米糠渣制取的干酪素为试材，研究了米糠制干酪素的理化特性，探讨了影响米糠制干酪素质量的原因，提出了改善和提高其质量的途径和方法。
Casein as an experimental material was made from residue of rice bran after calsium phytate had been extracted. The physico-chemical properties of casein from rice bran were studied. The factors affecting the quality of casein from rice bran were discussed and some reasonable approaches to improve its quality were proposed.
出处
《粮食与饲料工业》
CAS
北大核心
1999年第8期40-41,共2页
Cereal & Feed Industry
关键词
米糠
干酪素
理化特性
rice bran casein physico-chemical properties
