Work

Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide

Year: 2024

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.10843

Authors: Arun Kumar, Swasti Mudgal, Ishika Jain, Narpinder Singh

Institutions: Graphic Era University, University of Trans-Disciplinary Health Sciences and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4404078481

FWCI: 0.463

Cites: 53

Cited by: 2

Related to: 10