Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content

Carbohydrate Polymers

Volumn 86, Issue 4, 2011, Pages 1751-1759

  Zhu, Li Jia ^a,b   Liu, Qiao Quan ^a   Wilson, Jeff D ^c   Gu, Ming Hong ^a   Shi, Yong Cheng ^b  

^a YANGZHOU UNIVERSITY   (China)

^b KANSAS STATE UNIVERSITY   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Amylose; Resistant starch; Rice; Starch digestibility

Indexed keywords

AMYLOSE; AMYLOSE CONTENT; CRYSTALLINE STRUCTURE; DEGREE OF CRYSTALLINITY; DIETARY FIBERS; DIGESTION METHOD; ENZYME DIGESTION; GELATINIZATION TEMPERATURE; GRANULE SIZE; IN-VITRO; LONG CHAINS; ORYZA SATIVA; PHYSICOCHEMICAL PROPERTY; RESISTANT STARCH; RICE; RICE SAMPLES; RICE STARCH; SLOWLY DIGESTIBLE STARCH; STARCH GRANULES; WAXY RICE;

DIFFRACTION; GELATION; GRANULATION; X RAY DIFFRACTION;

STARCH;

ORYZA SATIVA;

EID: 80052026472     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.07.017     Document Type: Article

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