Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions
Year: 2025
Type: article
Source: Cereal Chemistry
DOI: 10.1002/cche.10871
Institution: National Research Institute of Brewing
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4408308114