Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder

Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder

Brown rice powder is underutilized mainly due to its lower starch digestibility and poor processing performance. The present study investigated the potential of steam explosion on the improvement of nutritional and physicochemical characteristic in brown rice powder and rheological property of paste...

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Bibliographic Details
Main Authors:	Feng Kong, Qinghua Zeng, Yue Li, Xue Di, Yishuai Ding, Xingfeng Guo
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-08-01
Series:	Frontiers in Nutrition
Subjects:	steam explosion brown rice starch digestibility rheological property structural characteristic
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.954654/full

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