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European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1315-1321

Effects of cooking methods on starch hydrolysis kinetics and digestion-resistant fractions of rice and soybean

(3) Han, Sung Hee a Lee, Seog Won b Rhee, Chul a

a Korea University (South Korea)

b Yuhan College (South Korea)

Author keywords

Cooking method; Digestion resistant fraction; Starch hydrolysis

Indexed keywords

BIOPOLYMERS; HEAT TREATMENT; HEATING; HYDROLYSIS; MICROWAVE DEVICES; MICROWAVE OVENS; POLYSACCHARIDES; STARCH; STOVES; WATER CONTENT; WATER TREATMENT;

COOKING METHOD; COOKING METHODS; DIGESTION-RESISTANT FRACTION; KINETIC CONSTANTS; NON-STARCH POLYSACCHARIDES; NONSTARCH POLYSACCHARIDE; RICE SAMPLES; STARCH HYDROLYSIS; WATER SOLUBLE;

GRAIN (AGRICULTURAL PRODUCT);

GLYCINE MAX;

EID: 49249126417 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-008-0846-6 Document Type: Article

Times cited : (14)

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