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) identifier

  • 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