The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)-Reference-Cited by-同舟云学术

The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)

Published:2017-06-22 Issue:1 Volume:42 Page:e13383
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Chmiel T.¹^ORCID,Saputro I. E.¹,Kusznierewicz B.¹,Bartoszek A.¹

Affiliation:

1. Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry; Gdansk University of Technology; Narutowicza 11/12 St., 80-233, Gdańsk, Poland

Funder

Narodowe Centrum Badań i Rozwoju

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13383/fullpdf

Reference35 articles.

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