Hydrocolloid-Assisted Hydrothermal Modification of Intact Rice Kernels for Reduced Digestibility and Cooked-Rice Quality.

Cho DH, Ha M, Bae H, Lee JH, Chung HJ

DOI: 10.1111/1750-3841.71384
Published: 2026 Aug
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71384,
  title = {Hydrocolloid-Assisted Hydrothermal Modification of Intact Rice Kernels for Reduced Digestibility and Cooked-Rice Quality.},
  author = {Cho DH and Ha M and Bae H and Lee JH and Chung HJ},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71384},
  url = {https://doi.org/10.1111/1750-3841.71384}
}

RIS

TY  - JOUR
TI  - Hydrocolloid-Assisted Hydrothermal Modification of Intact Rice Kernels for Reduced Digestibility and Cooked-Rice Quality.
AU  - Cho DH
AU  - Ha M
AU  - Bae H
AU  - Lee JH
AU  - Chung HJ
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71384
UR  - https://doi.org/10.1111/1750-3841.71384
ER  -

APA

DH, C., M, H., H, B., JH, L., & HJ, C. (2026). Hydrocolloid-Assisted Hydrothermal Modification of Intact Rice Kernels for Reduced Digestibility and Cooked-Rice Quality.. Journal of food science. https://doi.org/10.1111/1750-3841.71384

Source records

pubmed · retrieved 2026-09-26T08:44:07.370Z