In Vitro Starch Digestion and Colonic Fermentation of Thai Jasmine Rice-Reference-Cited by-同舟云学术

In Vitro Starch Digestion and Colonic Fermentation of Thai Jasmine Rice

Published:2018-05-30 Issue:9-10 Volume:70 Page:1800049
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Ayimbila Francis¹,Keawsompong Suttipun¹²

Affiliation:

1. Specialized Research Units: Prebiotics and Probiotics for HealthFaculty of Agro‐IndustryDepartment of BiotechnologyKasetsart UniversityBangkok10900Thailand

2. Center for Advanced Studies for Agriculture and FoodKU Institute of Advanced StudiesKasetsart University (CASAF, NRU‐KU)Bangkok10900Thailand

Funder

Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201800049

Reference30 articles.

1. Rice functional properties and rice food products

2. Effects of Cooking Methods and Starch Structures on Starch Hydrolysis Rates of Rice

3. Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines

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