Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion
Fan Li, Xiao Guan, Cheng Li
Topics & Concepts
StarchDigestion (alchemy)Food scienceResistant starchChemistrySmall intestineStarch gelatinizationBiochemistryChromatographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems