The effect of pretreatment of raw materials and the components of substrate on production of citric acid from aged long-grain non-glutinous rice by Aspergillus niger in solid-state fermentation was investigated.

An experiment was conducted to investigate the effects of extrusion process parameters of the expander, such as screw rotate speed, extruder sleeve temperature, feeding rate, ingredient moisture on starch gelatinization degree and expanding degree for storage brown rice, and then found the appropriate expander processing parameters for storage brown rice.

In order to investigate the effects of extruded storage brown rice supplemented with exogenous enzyme on apparent ileall digestibility of nutrients and the carbohydrase activity in digesta.

The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied.

Application of active dry yeast and α-amylase in the production of rice wine from indica rice and black-skin red Qu;

Solubility and viscosity of water soluble starch obtained from indica rice with different mechanical milling time were studied and milling kinetics equations based on solution ratio and kinematic viscosity were(established).

The method of pourig syrup was used in making yellow sake from indica rice.