In vitro measurement of resistant starch of cooked milled rice and physico-chemical characteristics affecting its formation

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 462-468

  Zhang, Wenwei ^a   Bi, Jingcui ^a   Yan, Xiaoyan ^a   Wang, Hailian ^a   Zhu, Changlan ^a   Wang, Jiankang ^b   Wan, Jianmin ^a,b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Amylose content; Elongation; Resistant starch; Rice

Indexed keywords

AMYLOSE; ANTIBIOTIC AGENT; PROTEIN; STARCH;

ARTICLE; COOKED FOOD; CORRELATION ANALYSIS; FERMENTATION; IN VITRO STUDY; MICROBIAL GROWTH; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN CONTENT; RICE; STATISTICAL SIGNIFICANCE;

JAPONICA;

EID: 34447292570     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.002     Document Type: Article

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