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Structural changes of starch under different milling degrees affect the cooking and textural properties of rice

A long-term consumption of white rice increases the risk of T2D. Finding an appropriate milling degree (MD) of rice balancing nutrition and palatability benefits public health. This study investigated effects of MD-0 s, 5 s, 60 s on morphological, cooking and textural properties of rice. Texture pro...

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Detalles Bibliográficos
Autores principales:	Zhang, Yu, Li, Fan, Huang, Kai, Li, Sen, Cao, Hongwei, Xie, Jian, Guan, Xiao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039256/ https://www.ncbi.nlm.nih.gov/pubmed/36974186 http://dx.doi.org/10.1016/j.fochx.2023.100627

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