Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents
The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties. The color, crystalline structure, and swelling property of parboiled rice were analyzed, and the water mol...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Frontiers Media S.A.
2022-07-01
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| Rangatū: | Frontiers in Nutrition |
| Ngā marau: | |
| Urunga tuihono: | https://www.frontiersin.org/articles/10.3389/fnut.2022.934209/full |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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