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

Autor: Yılmaz Tuncel N; Onsekiz Mart University, Faculty of Applied Sciences, Department of Food Technology, Çanakkale 17100, Turkey. Electronic address: neseyilmaz@comu.edu.tr., Andac AE; Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Çanakkale 17100, Turkey., Polat Kaya H; Onsekiz Mart University, Faculty of Applied Sciences, Department of Food Technology, Çanakkale 17100, Turkey., Tuncel NB; Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Çanakkale 17100, Turkey.

Publikováno v: Food chemistry [Food Chem] 2025 Feb 01; Vol. 464 (Pt 2), pp. 141795. Date of Electronic Publication: 2024 Oct 28.