# Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/effect-of-steaming-and-roasting-on-the-quality-and-resistant-starch-of-brown/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Ji Young Park,Sea‐Kwan Oh,Hyun‐Jung Chung,Dong Sun Shin,Induck Choi,Hyunjin Park |
| Citations | 25 |
| DOI | 10.1016/j.lwt.2022.113801 |
| Fields | Medicine,Nursing |
| Open Access | true |
| OA Status | gold |
| OA URL | https://www.sciencedirect.com/science/article/pii/S0023643822007368/pdf |
| OpenAlex ID | https://openalex.org/W4288857866 |
| Type | article |
| Year | 2022 |

## Paper authors

- [Hyunjin Park](https://scholariq.org/researchers/hyunjin-park/)

## Paper primary topic

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)

## Paper topics

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)
- [Microbial Metabolites in Food Biotechnology](https://scholariq.org/topics/microbial-metabolites-in-food-biotechnology/)
- [Phytoestrogen effects and research](https://scholariq.org/topics/phytoestrogen-effects-and-research/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.