Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents
The aim of this study was to evaluate the effect of cooking temperature on the in vitro starch digestibility of four varieties of rice: Basmati, Calrose, Arborio and Bomba. Total starch, resistant starch and amylose contents were determined in raw and cooked samples. The in vitro kinetics of starch...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2018-12-01
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| Serie: | Polish Journal of Food and Nutrition Sciences |
| Soggetti: | |
| Accesso online: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0001/pjfns-2018-0001.xml?format=INT |
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