Delayed drying interval of red rice: Effects on cooking properties, in vitro starch digestibility and phenolics content - Concepedia

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Delayed drying interval of red rice: Effects on cooking properties, in vitro starch digestibility and phenolics content

17

Citations

23

References

2020

Year

Gustavo Heinrich Lang, Bruno A. Rockenbach, Cristiano Dietrich Ferreira, Maurício de Oliveira

Journal of Stored Products Research

Food ChemistryHealth SciencesIn Vitro FermentationFood AnalysisAgricultural EconomicsFood ProcessingCooking PropertiesRed RiceVitro Starch Digestibility

References

	Year	Citations

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