Características físico-químicas, cozimento e textura de arroz polido e integral de diferentes variedades comercializadas no Brasil

Autor: Géssica Regiane Silva, Eleonice Moreira Santos, Tatiana Aparecida Ribeiro dos Santos Benfica, Amanda Souza da Silva, Felipe Machado Trombete, Kerolaine Lijanda Anselmo, Maria Helena Araujo, Clara Mariana Gonçalves Lima, Washington Azevedo da Silva

Publikováno v: Research, Society and Development, Vol 9, Iss 7, Pp e901974556-e901974556 (2020)
Research, Society and Development; Vol. 9 No. 7; e901974556
Research, Society and Development; Vol. 9 Núm. 7; e901974556
Research, Society and Development; v. 9 n. 7; e901974556
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35492f9a00f105b911eb404b31acc8ec
https://doi.org/10.33448/rsd-v9i7.4556