Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice

Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the eff...

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Detalles Bibliográficos
Autores principales: Zhu, Ling, Yu, Chengtao, Yin, Xianting, Wu, Gangcheng, Zhang, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689972/
https://www.ncbi.nlm.nih.gov/pubmed/36429291
http://dx.doi.org/10.3390/foods11223699

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689972/
https://www.ncbi.nlm.nih.gov/pubmed/36429291
http://dx.doi.org/10.3390/foods11223699

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