Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability

Despite several nutritional benefits of brown rice (BR) its consumption remains limited compared to white rice. Two of the major barriers to its consumption are long cooking time and limited shelf life. However, those two hurdles can be overcome through the development of shelf-stable BR pouches to...

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Detalles Bibliográficos
Autores principales: Federici, Enrico, Gentilucci, Valentina, Bernini, Valentina, Vittadini, Elena, Pellegrini, Nicoletta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8442654/
https://www.ncbi.nlm.nih.gov/pubmed/34539236
http://dx.doi.org/10.1007/s00217-021-03790-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8442654/
https://www.ncbi.nlm.nih.gov/pubmed/34539236
http://dx.doi.org/10.1007/s00217-021-03790-2

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