The Effect of Weak Alkaline Electrolyzed Water on Cooked Rice: Texture, Rheology, Starch Structure, and Digestive Properties
Year: 2025
Type: article
Source: Journal of Food Science
Authors: Jiawang Zhang, Tongliang Yang, Yifu Zhang
Institution: Tianjin University of Science and Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4413955671