Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice.

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第一作者： Supriya,Priyadarsani

第一单位： ICAR-National Rice Research Institute, Cuttack, Odisha, India.

作者： Supriya,Priyadarsani ^[1] ; Priyadarsini,Sanghamitra ^[1] ; Gaurav,Kumar ^[1] ; Nabaneeta,Basak ^[1] ; Sutapa,Sarkar ^[1] ; Krishnendu,Chattopadhyay ^[1]

作者单位： ICAR-National Rice Research Institute, Cuttack, Odisha, India. ^[1]

关键词 Processing frictional gelatinization phytochemicals rheological

DOI 10.1177/10820132241232714

PMID 38414353

发布时间 2024-02-28

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Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

相似文献

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

相关期刊

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