Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrat...

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Detalles Bibliográficos
Autores principales: Suklaew, Phim on, Chusak, Charoonsri, Adisakwattana, Sirichai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767328/
https://www.ncbi.nlm.nih.gov/pubmed/33371374
http://dx.doi.org/10.3390/foods9121912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767328/
https://www.ncbi.nlm.nih.gov/pubmed/33371374
http://dx.doi.org/10.3390/foods9121912

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