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Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions
The aim of this work was to advance knowledge on the potential use of black rice different sieving fractions for various functional applications, through proximate analysis, thermal degradation kinetics of phytochemical and characterization of the thermal behavior of the main proteins, from the pers...
Kaydedildi:
| Yayımlandı: | Foods |
|---|---|
| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6518182/ https://ncbi.nlm.nih.gov/pubmed/31003565 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8040131 |
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