Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour
Six green modification techniques, including annealing (ANN), heat moisture treatment (HMT), pregelatinization (Pregel), ultrasound (US), wet-microwave (WM), and dry-microwave (DM), were applied to modulate the properties of rich-polyphenol low-amylose rice flour. WM produced more stable flour paste...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000549 |
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