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Effect of domestic cooking on rice protein digestibility
The effects of washing, soaking, and common domestic cooking methods (normal cooking, high‐pressure cooking, and microwave cooking) on protein content, in vitro protein digestibility, and amino acid composition of japonica and indica rice were investigated. All processes in rice domestic cooking did...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392838/ https://www.ncbi.nlm.nih.gov/pubmed/30847140 http://dx.doi.org/10.1002/fsn3.884 |