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Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice
Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice
2020
Thaisa Carvalho Volpe Balbinoti
Ana Paula Stafussa
Charles Windson Isidoro Haminiuk
Giselle Maria Maciel
Guilherme L. Sassaki
Luiz Mario de Matos Jorge
Regina Maria Matos Jorge
Keywords:
Industrial waste
Chemistry
Antioxidant
Chromatography
Food science
Pomace
antioxidant capacity
Parboiling
Correction
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