SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 28, Issue 3, 2020 >78-84
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Research progress on quality improvement of instant rice
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    Abstract:

    The research advances on the factors affecting the edible quality and nutritional structure of instant rice, including rice types, rice ratio, production process, food additives, heating packs, activators of taste quality and the nutritional structure, were reviewed in this paper. The problems regarding the poor taste and developmentment of instant rice were analyzed and their solutions were suggested. Morerover, the development and trend of instant rice were prospected.

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  • Online: May 12,2020
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