The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice

Yılmaz Tuncel N., Andac A. E., Polat Kaya H., Tuncel N. B.

FOOD CHEMISTRY, cilt.464, ss.1-9, 2025 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 464
• Basım Tarihi: 2025
• Doi Numarası: 10.1016/j.foodchem.2024.141795
• Dergi Adı: FOOD CHEMISTRY
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
• Sayfa Sayıları: ss.1-9
• Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet