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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...
Autores principales: | Zhu, Ling, Yu, Chengtao, Yin, Xianting, Wu, Gangcheng, Zhang, Hui |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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