Germination time: impact on nutritional, thermal, and paste properties of red rice
The thermal properties of the grains remained unchanged, as did the starch digestibility, suggesting the potential application of this flour in gluten-free bakery products. © 2025 Society of Chemical Industry.
Authors
- Lucas Ávila do Nascimento (ORCID: https://orcid.org/0000-0002-6309-3908)
- Ya‐Jane Wang (ORCID: https://orcid.org/0000-0002-9227-6009)
- Rosana Colussi (ORCID: https://orcid.org/0000-0002-8927-2074)
- Thauana Heberle
- André R. Fajardo (ORCID: https://orcid.org/0000-0001-5362-6478)
- Jaqueline F. de Souza (ORCID: https://orcid.org/0000-0001-7467-9499)
- Márcia F. Mesko (ORCID: https://orcid.org/0000-0002-7399-446X)
Institutions
- Universidade Federal de Pelotas (BR)
- Universidade Federal de Santa Maria (BR)
- University of Arkansas at Fayetteville (US)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-15
- DOI
- https://doi.org/10.1002/jsfa.14225
- Citations
- 4
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 4.48
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
- Instituto Nacional de Ciência e Tecnologia de Bioanalítica