Rice bolus texture changes due to α-amylase

LWT

Volumn 55, Issue 1, 2014, Pages 27-33

  Bornhorst, Gail M ^a,c   Hivert, Hervine ^a,d   Singh, R Paul ^a,b  

^a Univ of California   (United States)

^b MASSEY UNIVERSITY   (New Zealand)

^c Michigan State University   (United States)

^d UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Bolus; Mastication; Rice; Texture; Amylase

Indexed keywords

BODY FLUIDS; FOOD PRODUCTS; MASTICATION;

BOLUS; BROWN RICE; FOOD BOLUS; GASTRIC DIGESTIONS; PEAK FORCE; RICE; STARCH HYDROLYSIS; TEXTURE MEASUREMENT; WHITE RICE; Α-AMYLASE;

AMYLASES;

EID: 84886289944     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.09.014     Document Type: Article

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