Popped rice with distinct nutraceutical properties
Iron-pan roasting is a common processing technique used in India to produce value-added popped rice. For the first time, traditional landrace genotypes black rice (Chak-hao), red (CRVR 68), Kalanamak, and a high-yielding variety Samba Mahsuri (SM) were extensively examined for the effects of the pop...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/164002 |
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