HIGHLIGHTS
- who: Carola Cappa from the Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via GCeloria, Milan, Italy have published the article: Turbo-Treatment of Rice Flour to Improve Technological Functionality, in the Journal: (JOURNAL)
- what: In the present study, raw and turbo-treated flours showed similar chromatic values (data not shown): high lightness (L*=91-93), a* index between -1.2 and -1.6, indicating a slight prevalence of the green component compared to the red one, and b* values of 3.8-5.4, typical of the slight yellow samples.
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