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Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations

Lin Wang, Feifei Hu, Loraine C. Bainto-Ancheta, Thiraphong Aumasa, Saranchanok Wonglek, Peeraphat Prempree, Yukiharu Ogawa

2024Food Research International11 citationsDOI

Topics & Concepts

ChemistryFood scienceAmyloseStarchTriglycerideResistant starchBranDigestion (alchemy)PolysaccharideFourier transform infrared spectroscopyBiochemistryChromatographyOrganic chemistryChemical engineeringCholesterolEngineeringRaw materialFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications
Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations | Litcius