Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 137-142

  Sasaki, Tomoko ^a   Kohyama, Kaoru ^a   Suzuki, Yasuhiro ^b   Okamoto, Kazuyuki ^c   Noel, Timothy R ^d   Ring, Steve G ^d  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^c PLANT BIOTECHNOLOGY INSTITUTE   (Japan)

^d NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Digestibility; Starch gel; Waxy rice

Indexed keywords

AMYLOPECTIN; STARCH;

ARTICLE; CALORIMETRY; CRYSTALLIZATION; DIGESTION; ENTHALPY; GELATINIZATION; HYDROLYSIS; NONHUMAN; PHYSICAL CHEMISTRY; RICE; STORAGE TEMPERATURE; TEMPERATURE;

EID: 64449086023     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.024     Document Type: Article

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