Effect of ultrasonication, germination, and steaming on the properties of a black rice variety
This study determined the combined effect of ultrasonication (50 KHz for 5 min and 7 min), germination (for 96 h), and steaming (100 °C for 10 and 20 min) that was given sequentially on colour, physicochemical, phytochemical, and antioxidant properties of Chakhao Poireiton, a black rice variety. The...
Main Authors: | Wahengbam Athoi, Vegonia Marboh, Charu Lata Mahanta |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-06-01
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Series: | Food Chemistry Advances |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000777 |
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