A carregar...
Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant
The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and pu...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7020258/ https://ncbi.nlm.nih.gov/pubmed/32148805 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1377 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|