A carregar...
Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application
The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrat...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7767328/ https://ncbi.nlm.nih.gov/pubmed/33371374 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121912 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|