| 摘要 |
The by-prods. (bran, germ) in the processing of rice and other cereals can be stabilized in a fluidized bed where steam is brought into intimate contact with them. This produces an irreversible inactivation of the enzymes, a gelatinizing of the starch, the formation of a fatty acid-amylose-complex and the melting if lipoids and ceroids. |
