Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleThe impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice ( Oryza sativa L.).AuthorsChmiel, T.; Saputro, I. E.; Kusznierewicz, B.; Bartoszek, A.PublicationJournal of Food Processing & Preservation, 2018, Vol 42, Issue 1, pn/aISSN0145-8892Publication typeArticleDOI10.1111/jfpp.13383