Effects of pressure-cooking and freeze-drying on the quality and functionality of instant black rice: Starch crystallinity, bioactive properties, and digestibility

作者：Saranya Suwanangul, Natthakan Rungraeng, Suphat Phongthai, Ri Chen, Harold Corke, Yongfeng Ai, Yikai Ren, Sukanya Tastub, Waraporn Sorndech, Phanthipha Laosam, Rayudika Aprilia Patindra Purba, Supaluck Kraithong, Papungkorn Sangsawad · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.144754 · 被引用次数：8 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、GABA and Rice Research