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Fluidized-bed drying of black rice grains: Impact on cooking properties,in vitro starch digestibility,and bioaccessibility of phenolic compounds |
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| Authors: | Gustavo Heinrich Lang Igor da Silva Lindemann Jorge Tiago Goebel Cristiano Dietrich Ferreira Tanize dos Santos Acunha Maurício de Oliveira |
| Affiliation: | 1. Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010–900 Brazil;2. Instituto Tecnológico em Alimentos para a Saúde, Universidade do Vale do Rio dos Sinos, São Leopoldo, RS, 93022000 Brazil;3. Department of Clinical Analysis, Toxicology and Food Science, School of Pharmaceutical Sciences of Ribeirão Preto, University of Sao Paulo, Av. do Café, s/n, Ribeirão Preto, SP, 14040-903 Brazil |
| Abstract: | |
| Keywords: | anthocyanins ferulic acid phenolic degration pigmented rice rice quality |
