High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility-Reference-Cited by-同舟云学术

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

Published:2022-04-06 Issue:6 Volume:31 Page:681-690
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Bresciani Andrea,Vaglia Valentina,Saitta Francesca,Fessas Dimitrios,Casiraghi Maria Cristina,Erba Daniela,Pagani Maria Ambrogina,Lee Ji Yoon,Kang Ju Won,Ko Jong-Min,Bocchi Stefano,Cho Jun Hyeon^ORCID,Marti Alessandra

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-022-01075-2.pdf

Reference35 articles.

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3. Bresciani A, Pagani MA, Marti A. Rice: a versatile food at the heart of the mediterranean diet. pp. 193-229. In: Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Boukid F (ed). Springer International Publishing, Cham, Zug, Switzerland (2021a)

4. Bresciani A, Giordano D, Vanara F, Blandino M, Marti A. The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn. Food Chemistry. 343: 128503 (2021b)

5. Bresciani A, Giordano D, Vanara F, Blandino M, Marti A. High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality. Food Chemistry. 353: 129489 (2021c)

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