Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds

Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Gustavo Heinrich Lang, Dianini Hüttner Kringel, Tanize dos Santos Acunha, Cristiano Dietrich Ferreira, Álvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Maurício de Oliveira
Source: Food Chemistry - Category: Food Science Source Type: research