Influence of structural changes of brown rice by precise polishing on in vitro starch digestibility of cooked rice grain
The relationship between the tissue structure of rice grains prepared using stepwise degrees of polishing (DOP) and starch digestibility was investigated in this study. Brown rice grains (Oryza sativa L. cv. Koshihikari) was precisely polished to 1, 3, 5, 7, and 10% (w/w) of the original weight usin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025922000243 |