Insight into rice (Oryza sativa L.) cooking: phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties

Publication date: Available online 11 February 2021Source: Food BioscienceAuthor(s): Halah Aalim, Zisheng Luo

Source: Food Bioscience - February 12, 2021 Category: Food Science Source Type: research