Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice
Author:
Affiliation:
1. Faculty of AgricultureUtsunomiya University Utsunomioya Japan
2. Riddet Institute and Massey Institute of Food Science and TechnologyMassey University Palmerston North New Zealand
3. Graduate School of HorticultureChiba University Chiba Japan
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12985
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4. Influence of Storage Conditions on the Structure, Thermal Behavior, and Formation of Enzyme-Resistant Starch in Extruded Starches
5. Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color
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