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Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions

The aim of this work was to advance knowledge on the potential use of black rice different sieving fractions for various functional applications, through proximate analysis, thermal degradation kinetics of phytochemical and characterization of the thermal behavior of the main proteins, from the pers...

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Detalles Bibliográficos
Autores principales:	Bolea, Carmen Alina, Grigore-Gurgu, Leontina, Aprodu, Iuliana, Vizireanu, Camelia, Stănciuc, Nicoleta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518182/ https://www.ncbi.nlm.nih.gov/pubmed/31003565 http://dx.doi.org/10.3390/foods8040131

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