Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate

Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate

10.1016/j.foodhyd.2008.07.020

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Bibliographic Details
Main Authors: Koh, L.W., Kasapis, S., Lim, K.M., Foo, C.W.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Digestion retardation
Rice dough
Sodium alginate
Structural properties
Online Access:http://scholarbank.nus.edu.sg/handle/10635/77061
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/77061

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