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Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. (2020)

First Author: Lang GH

Attributed to: DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2020.126480

PubMed Identifier: 32143133

Publication URI: http://europepmc.org/abstract/MED/32143133

Type: Journal Article/Review

Volume: 318

Parent Publication: Food chemistry

ISSN: 0308-8146