Effects of Superfine Grinding on Physicochemical Properties and In Vitro Starch Digestibility of Red Rice Powder.

Guo X, Shuai L

DOI: 10.3390/molecules31203622
Published: 2026 Oct 11
Container: Molecules (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/molecules31203622,
  title = {Effects of Superfine Grinding on Physicochemical Properties and In Vitro Starch Digestibility of Red Rice Powder.},
  author = {Guo X and Shuai L},
  year = {2026},
  journal = {Molecules (Basel, Switzerland)},
  doi = {10.3390/molecules31203622},
  url = {https://doi.org/10.3390/molecules31203622}
}

RIS

TY  - JOUR
TI  - Effects of Superfine Grinding on Physicochemical Properties and In Vitro Starch Digestibility of Red Rice Powder.
AU  - Guo X
AU  - Shuai L
PY  - 2026
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules31203622
UR  - https://doi.org/10.3390/molecules31203622
ER  -

APA

X, G., & L, S. (2026). Effects of Superfine Grinding on Physicochemical Properties and In Vitro Starch Digestibility of Red Rice Powder.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules31203622

Source records

pubmed · retrieved 2026-11-10T11:33:20.194Z