Effects of Added Thickeners on the Digestibility of Cooked Rice and Mechanical Properties of Cooked Rice Bolus

Autor:	Hatsue Moritaka, Hitoshi Ono, Atsuko Sagawa, Yukiko Nakanishi
Rok vydání:	2013
Předmět:	Glycemic index Chemistry Food science Bolus (digestion) Thickening agent Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 60:387-396
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.60.387
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5f53331c9df5cd70617f3c947504010f https://doi.org/10.3136/nskkk.60.387 Zobrazit plný text záznamu