Structural and chemical analysis of resistant starch effected by pre-treatments, cooking methods, reheating and storage condition in parboiled germinated brown rice (Oryza sativa)
Resistant starch (RS) content could be altered by the processing method, including pre-treatment, cooking method and storage conditions. This study determined the influence of RS formation in white rice (WR), brown rice (BR) and parboiled germinated brown rice (PGBR) as affected by various pre-treat...
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2023
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| 在線閱讀: | https://repository.li.mahidol.ac.th/handle/123456789/83296 |
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