Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder

Brown rice powder is underutilized mainly due to its lower starch digestibility and poor processing performance. The present study investigated the potential of steam explosion on the improvement of nutritional and physicochemical characteristic in brown rice powder and rheological property of paste...

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Detalles Bibliográficos
Autores principales: Kong, Feng, Zeng, Qinghua, Li, Yue, Di, Xue, Ding, Yishuai, Guo, Xingfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441901/
https://www.ncbi.nlm.nih.gov/pubmed/36071937
http://dx.doi.org/10.3389/fnut.2022.954654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441901/
https://www.ncbi.nlm.nih.gov/pubmed/36071937
http://dx.doi.org/10.3389/fnut.2022.954654

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