Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion-Reference-Cited by-同舟云学术

Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion

Published:2022-05 Issue: Volume:208 Page:80-87
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Cheng Zihang,Li Jiangnan,Qiao Dongling,Wang Lili,Zhao Siming,Zhang Binjia

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference40 articles.

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4. Effect of post-cooking storage on texture and in vitro starch digestion of japonica rice;Tamura;J. Food Process Eng.,2019

5. Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage;Yu;LWT Food Sci. Technol.,2010

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