Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking

Published 2020 View Full Article

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Title
Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking
Authors
Keywords
Colored brown rice, Cooking mode, Structural/digestion features
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 155, Issue -, Pages 226-232
Publisher
Elsevier BV
Online
2020-03-27
DOI
10.1016/j.ijbiomac.2020.03.203

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