Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content

Journal of Cereal Science

Volumn 61, Issue , 2015, Pages 1-7

  Hsu, Rachel J C ^a,b   Lu, Shin ^b   Chang, Yung Ho ^c   Chiang, Wenchang ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b China Grain Products Research and Development Institute   (Taiwan)

^c PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Addition of water amount; Retrogradation; Rice flour; Starch digestibility

Indexed keywords

EID: 84922522395     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.03.002     Document Type: Article

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