Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content

Post time 2022-12-2 01:34:52

journal：LWT

Authors：Jiyoung Park; Sea-Kwan Oh; Hyun-Jung Chung; Dong Sun Shin; Induck Choi; Hyun-Jin Park

Published date：2022-9-

DOI：10.1016/j.lwt.2022.113801

Article link：http://dx.doi.org/10.1016/j.lwt.2022.113801

Article Source：Elsevier BV。

Remark：

Post time 2022-12-2 01:34:53

Please adopt

[Elsevier] Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content

Best Answer

Reply

Enthusiastic users today