Microwave reheating increases the resistant starch content in cooked rice with high water contents
Ting Liu, Binjia Zhang, Lili Wang, Siming Zhao, Dongling Qiao, Liang Zhang, Fengwei Xie
Topics & Concepts
Resistant starchStarchFood scienceChemistryMicrowaveWater contentMicrowave powerMicrostructureDigestion (alchemy)Microwave digestionAgronomyBiologyChromatographyCrystallographyDetection limitEngineeringGeotechnical engineeringQuantum mechanicsPhysicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyGABA and Rice Research