Nalaganje...
Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours
Processing methods involved in value addition to pigmented broken rice, a milling by-product may affect the nutraceutical qualities. Hence the effect of pulverisation and toasting on nutraceutical content in brown rice flours of red and black rice varieties were studied. Plate milling reduced solubl...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2018
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342798/ https://ncbi.nlm.nih.gov/pubmed/30728569 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3487-1 |
| Oznake: |
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