Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment

Author:

Chen Shih Hsin,Li Xin-Fang,Shih Ping-Ting,Pai Su-Man

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

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3. Resistant starch;Asp;Trends in Food Science & Technology,1992

4. Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: Apparent amylose content, pasting viscosity and gel texture;Bao;Starch Staerke,2006

5. Chapter 5 Physical modification of starch;Bemiller,2018

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