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Improvement of resistant starch content and baking quality of cross-linked soft rice flour
To increase resistant starch (RS) content of rice flour, soft and normal rice flours were cross-linked with different flour concentrations (40, 50%). RS contents, morphology, and baking qualities of cross-linked Singil rice flour (CSRF) and Hopyeong rice flour (CHRF) were compared. Amylose and prote...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7708563/ https://ncbi.nlm.nih.gov/pubmed/33282436 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00826-3 |
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