Investigation of some bioactive compounds, in vitro bioaccessibility and sensory acceptability of couscous produced by pre-gelatinized rice flour.
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DOI: 10.1002/jsfa.12330
Abstract: BACKGROUND The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility of gluten-free rice couscous (GF-RC) which is produced without additives. Since rice does not contain… read more here.
Keywords: gelatinized rice; couscous samples; bioaccessibility; couscous produced ... See more keywords