留胚米的营养、生产及食用方法  

Nutrition,production and eating methods of rice with remained germ

作　　者：朱永义[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2011年第5期31-32,共2页Cereal & Feed Industry

摘　　要：回顾了留胚米的发展简史,着重介绍了留胚米的营养特性、生产方法、包装要求及食用时的注意事项;就如何加快留胚米的发展提出了几点建议,以供业内人士参考。The development hislory of rice with remained germ was briefed, the nutritional properties, milling methods, packaging requirements and eating precautions of such kind of rice product were introduced. Several recommendations on how to accelerate its development were put forward for reference.

关 键 词：留胚米 营养 生产 食用 

分 类 号：TS212.43[轻工技术与工程—粮食、油脂及植物蛋白工程]