Parboiling process improves phytochemical, chemical, and technological properties of wild rice (Zizania sp.)
Betina Bueno Peres(Universidade Federal de Pelotas), Maurício de Oliveira(Universidade Federal de Pelotas), Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Tatiane Jéssica Siebeneichler(Universidade Federal de Pelotas), Newiton da Silva Timm(Universidade Federal de Pelotas), Helen Cristina dos Santos Hackbart(Universidade Federal de Pelotas), Lázaro da Costa Corrêa Cañizares(Universidade Federal de Pelotas), Lucas Ávila do Nascimento(Universidade Federal de Pelotas)
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