Influence of γ-irradiation on physicochemical, functional, proximate, and antioxidant characteristics of pigmented rice flours
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05709-z.pdf
Reference29 articles.
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3. Bhat FM, Riar CS (2017) Extraction, identification and assessment of antioxidative compounds of bran extracts of traditional rice cultivars: an analytical approach. Food Chem 237:264–274
4. Chawla S, Chander R, Sharma A (2009) Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins. Food Chem 116:122–128
5. Chen X, Li X, Mao X, Huang H, Wang T, Qu Z, Gao W (2017) Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours. Food Chem 224:224–232
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