Investigating the structural properties and in vitro digestion of rice flours
Abstract The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high‐amylose percentage (21.8% and 20.5%), a relatively low percenta...
Main Authors: | , , , , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2021-05-01
|
Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.2225 |