Characterisation of a novel softened rice product

Food Chemistry

Volumn 145, Issue , 2014, Pages 372-377

  Hayashi, Masahiro ^a   Kato, Kumiko ^a   Umene, Shingo ^a   Masunaga, Hiroaki ^a  

^a OTSUKA PHARMACEUTICAL CO LTD   (Japan)

Author keywords

Cooked rice; Digestibility; Enzymatic treatment; Molecular weight distribution; Texture

Indexed keywords

COOKED RICE; DIGESTIBILITY; ENZYMATIC DECOMPOSITION; ENZYMATIC TREATMENTS; NUTRITION VALUE; PER UNIT; RICE PRODUCTS; TEXTURE ANALYSIS;

MOLECULAR WEIGHT DISTRIBUTION; NUTRITION;

TEXTURES;

CARBOHYDRATE; GLUCOSE; MALTOSE;

ARTICLE; CATALYSIS; CONTROLLED STUDY; DIGESTION; FOOD PROCESSING; FOOD TEXTURE; MOLECULAR WEIGHT; NUTRITIONAL HEALTH; NUTRITIONAL STATUS; NUTRITIONAL VALUE; RICE; CHEMISTRY; COOKING; FOOD HANDLING; PROCEDURES;

COOKING; FOOD HANDLING; MOLECULAR WEIGHT; NUTRITIVE VALUE; ORYZA SATIVA;

EID: 84883737354     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.067     Document Type: Article

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