Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum

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Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum

Cited by 2 publications

References 33 publications

Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles

Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles

Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

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