Heat–moisture treatment of rice grains affects starch digestibility and quality of low-gluten cookies made from blended wheat flour and treated rice flours
Heat–moisture treatment (HMT) of both rice starch and flour significantly improved resistant starch content, depending on their amylose contents and treatment conditions. This study aimed to investigate proximate compositions and physicochemical properties of composite flours, prepared by replacing...
Gorde:
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Elsevier
2026-06-01
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| Saila: | Applied Food Research |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.sciencedirect.com/science/article/pii/S2772502226000478 |
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