The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour

The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour

Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pas...

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Bibliographic Details
Main Authors: Yaning Tian, Lan Ding, Yonghui Liu, Li Shi, Tong Wang, Xueqing Wang, Bin Dang, Linglei Li, Guoyuan Gou, Guiyun Wu, Fengzhong Wang, Lili Wang
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
rice flour
milling methods
particle size
physicochemical properties
starch digestibility
Online Access:https://www.mdpi.com/2304-8158/12/16/3099

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