Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations.

Autor: Wang L; Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan., Hu F; Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan., Bainto-Ancheta L; Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan; Institute of Food Science and Technology, University of the Philippines Los Baños, College, Laguna 4031, Philippines., Aumasa T; Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan., Wonglek S; Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan., Prempree P; Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan., Ogawa Y; Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan. Electronic address: ogwy@faculty.chiba-u.jp.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jun; Vol. 186, pp. 114381. Date of Electronic Publication: 2024 Apr 18.

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