Comparison of Parbolling-Induced Changes in Starch Crystalinity and Functional Properties of Brown Rice for Functional Food Applications
The Makan Bergizi Gratis program emphasizes the need for safe, affordable, and nutritionally complete foods that are easy to prepare and distribute. Brown rice, rich in dietary fiber and bioactive compounds with a low glycémie index, is a promising candidate for such programs. However, its functiona...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
EDP Sciences
2026-01-01
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| Col·lecció: | BIO Web of Conferences |
| Accés en línia: | https://www.bio-conferences.org/articles/bioconf/pdf/2026/16/bioconf_icftn2025_01002.pdf |
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