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The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice

Neşe Tunçel, Neşe Yılmaz Tuncel, Ali Emre Andaç, Havva Polat Kaya, Necati Barış Tuncel, Necati Barış Tuncel

2024Food Chemistry14 citationsDOI

Topics & Concepts

White riceBrown riceDegree (music)Food scienceRheologyWhite (mutation)Rice plantAgronomyChemistryBiologyMaterials scienceComposite materialBiochemistryGenePhysicsAcousticsFood composition and propertiesGABA and Rice ResearchPhytase and its Applications
The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice | Litcius