Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds (2020)
- Authors:
- Autor USP: ACUNHA, TANIZE DOS SANTOS - FCFRP
- Unidade: FCFRP
- DOI: 10.1016/j.foodchem.2020.126480
- Subjects: QUÍMICA DE ALIMENTOS; ARROZ; BOLOS; ENZIMAS; TECNOLOGIA DE ALIMENTOS
- Keywords: Pigmented rice; Gluten-free; Baking; Ferulic acid
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 318, art. 126480, p. 1-10, 2020
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
LANG, Gustavo Heinrich et al. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry, v. 318, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126480. Acesso em: 03 jan. 2026. -
APA
Lang, G. H., Kringel, D. H., Acunha, T. dos S., Ferreira, C. D., Dias, Á. R. G., Zavareze, E. da R., & Oliveira, M. de. (2020). Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry, 318, 1-10. doi:10.1016/j.foodchem.2020.126480 -
NLM
Lang GH, Kringel DH, Acunha T dos S, Ferreira CD, Dias ÁRG, Zavareze E da R, Oliveira M de. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds [Internet]. Food Chemistry. 2020 ; 318 1-10.[citado 2026 jan. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126480 -
Vancouver
Lang GH, Kringel DH, Acunha T dos S, Ferreira CD, Dias ÁRG, Zavareze E da R, Oliveira M de. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds [Internet]. Food Chemistry. 2020 ; 318 1-10.[citado 2026 jan. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126480 - Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging
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Informações sobre o DOI: 10.1016/j.foodchem.2020.126480 (Fonte: oaDOI API)
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