Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder

Published 2016 View Full Article

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Title
Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder
Authors
Keywords
Retrogradation, Hydrogen bonds, Fiber, Flavonoids, Peroxide value, Phenolics
Journal
FOOD CHEMISTRY
Volume 201, Issue -, Pages 160-167
Publisher
Elsevier BV
Online
2016-01-22
DOI
10.1016/j.foodchem.2016.01.094

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