Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 345-352

  Bian, Linlin ^a   Chung, Hyun Jung ^a  

^a Chonnam National University   (South Korea)

Author keywords

Crystalline structure; Hydrothermal treatment; In vitro digestibility; Molecular structure; Rice starch

Indexed keywords

AMYLOPECTINS; CHAINS; CRYSTALLINE MATERIALS; ENTHALPY; GELATION;

BROWN RICE; CRYSTALLINE STRUCTURE; HYDROTHERMAL TREATMENTS; HYDROTHERMALLY TREATED; IN VITRO DIGESTIBILITY; IN-VITRO; PHYSICOCHEMICAL PROPERTY; RESISTANT STARCH; RICE STARCH; VITRO DIGESTIBILITIES;

MOLECULAR STRUCTURE;

EID: 84962859122     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.008     Document Type: Article

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