Effects of Heat-moisture Treatment on Glycemic Index and Relevant Indexes of Glutinous Rice Flour
In this study, the heat-moisture treatment was used to decrease the glycemic index (GI) value of glutinous rice flour, and then relevant indexes were compared with those of other treatments. Based on the influence of moisture content, temperature and treatment time on amylose content and digestion c...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040041 |