The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes
Figueiredo, Eliane Lemke, da Silva Lindemann, Igor, Mello El Halal, Shanise Lisie, Biduski, Bárbara, Colussi, Rosana, Elias, Moacir Cardoso, Vanier, Nathan Levien
Published in Journal of cereal science (01.11.2022)
Published in Journal of cereal science (01.11.2022)
Get full text
Journal Article