Investigating cooked rice textural properties by instrumental measurements
Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to, and for the maintenance of, diabetes, obesity and colo-rectal cancers. While foods with high amylose content have this desirable property, they usually do not have high sensory appeal and consumers are...
Furkejuvvon:
| Váldodahkkit: | , , , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Tsinghua University Press
2020-06-01
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| Ráidu: | Food Science and Human Wellness |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2213453019301533 |
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