Structural and chemical analysis of resistant starch effected by pre-treatments, cooking methods, reheating and storage condition in parboiled germinated brown rice (Oryza sativa)

• المؤلف الرئيسي: Srichamnong W.
• مؤلفون آخرون: Mahidol University
• التنسيق: مقال
• منشور في: 2023
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://repository.li.mahidol.ac.th/handle/123456789/83296

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...