Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking

出版年份 2020 全文链接

标题

作者

关键词

Colored brown rice, Cooking mode, Structural/digestion features

出版物

Volume 155, Issue -, Pages 226-232

出版商

Elsevier BV

发表日期

2020-03-27

DOI

10.1016/j.ijbiomac.2020.03.203

联系作者

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now