|
|||||
|
|
Effects of cooking temperature on technological properties and in vitro digestibility of quick-cooking black and brown rice |
|
| Authors: | Cristian de Souza Batista Caroline L. Dittgen Igor da Silva Lindemann Ya-Jane Wang Moacir C. Elias Nathan L. Vanier Rosana Colussi |
| Affiliation: | 1. Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil;2. Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA;3. Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil |
| Abstract: | |
| Keywords: | brown and black rice cooking temperature instant rice in vitro digestibility |