Addition of rice protein inhibits rice starch digestibility by enlarging the hydrogel pore size and promoting the formation of resistant starch with a DP around 150
Jingru Zhuang, Cheng Li
Topics & Concepts
StarchChemistryResistant starchFood scienceChemical engineeringRice proteinBiochemistryAgronomyBiologyEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood and Agricultural Sciences