Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments
Gangping Xiong, Jia Liting, Lijuan Luo, Yuqin Ding, Qinlu Lin, Chun Liu
Topics & Concepts
Food scienceChemistryOryza sativaAntioxidantAbsorption of waterPolyphenolHydrolysisBotanyBiochemistryBiologyGeneFood composition and propertiesGABA and Rice ResearchFood and Agricultural Sciences