Impact of the degree of cooking on starch digestibility of rice – An in vitro study-Reference-Cited by-同舟云学术

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Impact of the degree of cooking on starch digestibility of rice – An in vitro study

Published:2016-01 Issue: Volume:191 Page:98-104
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tamura Masatsugu,Singh Jaspreet,Kaur Lovedeep,Ogawa Yukiharu

Funder

Manawatu Microscopy and Imaging Centre

IMBS

Massey University

Foundation for Research Science and Technology

Ministry of Science and Innovation

Future Foods

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Rheological characterization of fresh and cooked potato tissues (cv. Monalisa);Alvarez;Zeitschrift fur Lebensmitteluntersuchung und-Forschung A,1998

2. Kinetics of thermal softening of potato tissue (cv. Monalisa) by water heating;Alvarez;European Food Research and Technology,2001

3. Official methods of analysis;AOAC,1990

4. In vitro digestibility of starch in cooked potatoes as affected by guar gum: microstructural and rheological characteristics;Bordoloi;Food Chemistry,2012

5. Effect of partial gelatinisation and retrogradation on the enzymatic digestion of waxy rice starch;Chung;Journal of Cereal Science,2006

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