Physicochemical Properties of Soft and Hard-type Rice Flour According to Moisture Content and High Hydrostatic Pressure Treatment

This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the Samkwang variety (normal and hard type) and t...

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Detalles Bibliográficos
Autores principales: Seo, Jeong-Hyun, Jo, Yeon-Jae, Lee, Youn-Ri, Lee, Junsoo, Jeong, Heon-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818507/
https://www.ncbi.nlm.nih.gov/pubmed/36613443
http://dx.doi.org/10.3390/foods12010227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818507/
https://www.ncbi.nlm.nih.gov/pubmed/36613443
http://dx.doi.org/10.3390/foods12010227

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