Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion
This study aimed to improve the quality of sweet rice wine through exogenous addition of rice bran and extrusion. The effects of directly fermenting brown rice and adding rice bran on key quality indicators including alcohol content, sugar-to-acid ratio, antioxidant properties, and sensory character...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1582 |
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