Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour
Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour Highlight: The modified purple rice flour by heat–moisture treatment (OHMT and AHMT) for RS is a novel blend with new food with antioxidant properties. OHMT and AHMT can preserve important compounds such as phenolic…