Effect of domestic cooking on rice protein digestibility
Author:
Affiliation:
1. College of Food Science and TechnologyHenan University of Technology Zhengzhou China
Funder
Henan University of Technology
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.884
Reference26 articles.
1. Characterisation and functional properties of Australian rice protein isolates
2. Composition and protein profile analysis of rice protein ingredients
3. Progress and challenges in improving the nutritional quality of rice (Oryza sativaL.)
4. Digestibility of proteins of the histological components of cooked and raw rice
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