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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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
EDP Sciences
2026-01-01
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| シリーズ: | BIO Web of Conferences |
| オンライン･アクセス: | https://www.bio-conferences.org/articles/bioconf/pdf/2026/16/bioconf_icftn2025_01002.pdf |
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