Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments

The effects of ascorbic acid treatment alone and in combination with degreasing or hydrothermal treatment on eating quality and in vitro digestibility of brown rice were explored for improving poor mouthfeel and low digestibility, and the improvement mechanism was investigated. The results indicated...

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Detalles Bibliográficos
Autores principales: Wei, Qin, Guo, Yubao, Tu, Kang, Zhu, Xiuling, Xie, Dan, Liu, Xinyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000754/
https://www.ncbi.nlm.nih.gov/pubmed/36900560
http://dx.doi.org/10.3390/foods12051043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000754/
https://www.ncbi.nlm.nih.gov/pubmed/36900560
http://dx.doi.org/10.3390/foods12051043

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