Enhancing resistant starch content in brown rice using supercritical carbon dioxide processing
Author:
Affiliation:
1. Supercritical Nanotechnology Nagano Japan
2. KOA Electronics Co., Ltd Nagano Japan
3. Interdisciplinary Graduate School of Medicine and Engineering University of Yamanashi Kofu Japan
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13617
Reference34 articles.
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3. Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches
4. Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties
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