Enhancement of resistant starch content in modified rice flour using extrusion technology
Author:
Affiliation:
1. Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
Funder
Indian Council of Medical Research
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10407
Reference30 articles.
1. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
2. In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis
3. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization
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