@article{1480840,
      recid = {1480840},
      author = {Tian, Jinhu. and Ogawa, Yukiharu. and Singh, Jaspreet and  Kaur, Lovedeep.},
      title = {Science of rice chemistry and nutrition /},
      publisher = {Springer,},
      address = {Singapore :},
      pages = {1 online resource},
      year = {2023},
      abstract = {This book presents the knowledge of rice chemistry and  nutrition. It includes identification, analysis, and  application of bioactive chemical components of rice, the  starch digestibility after pre-treatment, domestic cooking  or processing, and the structure changes at multiple scales  during processing and digestion. The novel application of  rice starch, protein, polyphenols, dietary fiber, and the  next generation of healthy rice products is summarized and  the underline mechanisms of starch digestion are also  revealed. Particularly, the advanced technologies for the  fortification of rice nutrition as well as the challenges  for the future rice processing industry are also included.  This book provides the most recent research progresses and  the state-of-the-art technologies regarding rice nutrition  & chemistry to students, researchers, and technologists who  are interested in rice and the fields of food science,  nutrition, and food engineering.},
      url = {http://library.usi.edu/record/1480840},
      doi = {https://doi.org/10.1007/978-981-99-3224-5},
}