Textural properties, resistant starch, and in vitro starch digestibility as affected by parboiling of brown glutinous rice in a retort pouch
© 2019 The Author(s). 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 t...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | دورية |
| منشور في: |
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85073331805&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/67530 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |