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Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice
This study investigated the effect of NaCl (2 and 4% (w/v)) and vacuum impregnation (VI) (150, 200, 250, and 300 Pa) on the quality parameters (water uptake, elongation ratio, visual color, and texture), tocols, γ-oryzanol and phenolic compounds of parboiled rice. Parboiling with NaCl and VI resulte...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495726/ https://ncbi.nlm.nih.gov/pubmed/28720956 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2635-3 |
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