Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.)–opportunities for enhancing food quality and health attributes

  1. Xia, Q.
  2. Green, B.D.
  3. Zhu, Z.
  4. Li, Y.
  5. Gharibzahedi, S.M.T.
  6. Roohinejad, S.
  7. Barba, F.J.
Journal:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Year of publication: 2019

Volume: 59

Issue: 20

Pages: 3349-3370

Type: Review

DOI: 10.1080/10408398.2018.1491829 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus