Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in A Retort Pouch.
The effects that two preparation methods (parboiling with different degrees of gelatinization and parboiling with enzymatic hydrolysis) have on the qualities of brown glutinous rice were investigated in order to optimize the pretreatment conditions of brown glutinous rice for the ready-to-eat produc...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 7; no. 2; pp. 555 - 568 |
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| Autores principales: | , , |
| Formato: | Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Aug2019
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| Acceso en línea: | Ver este registro en EBSCOhost |