Red rice drying and storage: Effects on technological properties and phenolic compounds of the raw and cooked grains
Adriano Hirsch Ramos, Newiton da Silva Timm, Bruno Artur Rockenbach, Cristiano Dietrich Ferreira, Jéssica Fernanda Hoffmann, Maurício de Oliveira
Topics & Concepts
Food scienceChemistryProanthocyanidinWarehouseRaw materialStorage proteinAntioxidantOrganic chemistryPolyphenolBiochemistryBusinessGeneMarketingFood composition and propertiesGABA and Rice ResearchPhytochemicals and Antioxidant Activities