Work

Effects of Parboiling on the Starch Properties and In Vitro Digestibility of Rice Types with Different Amylose Levels

Year: 2025

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.70113

Authors: Olívia Reis Teixeira, Cristian de Souza Batista, Rosângela Nunes Carvalho, Silvio Cesar Fratari, Juliana Aparecida Correia Bento, Rosana Colussi, Hércia Stampini Duarte Martino, Nathan Levien Vanier, Priscila Zaczuk Bassinello

Institutions: Universidade Federal de Goiás, Universidade Federal de Pelotas, Embrapa Rice and Beans, Universidade Federal de Mato Grosso, Universidade Federal de Viçosa, Embrapa Food and Territories

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4414206129

FWCI: 1.121

Cites: 35

Cited by: 2

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