Effects Of Different Cooking Methods And Storage Conditions On The Rice Starch Digestibility
Seven types of rice with different levels of amylose were selected to study the effect of different cooking methods, chilling and freezing on the digestibility of their starches. An in vitro enzymatic starch digestion method was applied in order to estimate the expected glycemic index (GI) in viv...
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| 格式: | Thesis |
| 語言: | English English |
| 出版: |
2009
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/12003/1/FSTM_2009_27_A.pdf |
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