Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles
Dong‐Hui Geng, Zexue Lin, Lu Liu, Wanyu Qin, Aixia Wang, Fengzhong Wang, Li‐Tao Tong
Topics & Concepts
Food scienceStarchChemistryCellulaseBrown riceEnzymatic hydrolysisGlycemic indexCrystallinityEnzymeGlycemicBiochemistryBiologyBiotechnologyCrystallographyInsulinFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems