Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds
Gustavo Heinrich Lang, Dianini Hüttner Kringel, Tanize Acunha, Cristiano Dietrich Ferreira, Álvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Maurício de Oliveira
Topics & Concepts
ChemistryFood scienceFerulic acidTissue transglutaminaseBrown riceStarchBlack riceEnzymeBiochemistryRaw materialOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems