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Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking

Lili Wang, Siming Zhao, Jinxi Kong, Nannan Li, Dongling Qiao, Binjia Zhang, Yan Xu, Caihua Jia

2020International Journal of Biological Macromolecules28 citationsDOI

Topics & Concepts

StarchFood scienceChemistryBrown riceDiffusionAmorphous solidResistant starchStarch gelatinizationDigestion (alchemy)Chemical engineeringCrystallographyChromatographyThermodynamicsPhysicsEngineeringFood composition and propertiesGABA and Rice ResearchPolysaccharides Composition and Applications
Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking | Litcius