Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content

Jiyoung Park, Sea Kwan Oh, Hyun Jung Chung, Dong Sun Shin, Induck Choi, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content'. Together they form a unique fingerprint.

Keyphrases

Food Science