Effects of milling on texture and in vitro starch digestibility of oat rice

Compared with other oat products, consumers in China prefer oat rice and porridge made from naked oat. However, this oat product usually has poor sensory acceptance, which is directly related to the texture properties. This study aimed to use the milling method to improve the oat rice texture. The n...

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Detalles Bibliográficos
Autores principales: Shen, Meng, Huang, Kai, Guan, Xiao, Xia, Jian, Sun, Zhu, Yu, Zhiquan, Fang, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534086/
https://www.ncbi.nlm.nih.gov/pubmed/37780273
http://dx.doi.org/10.1016/j.fochx.2023.100783

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534086/
https://www.ncbi.nlm.nih.gov/pubmed/37780273
http://dx.doi.org/10.1016/j.fochx.2023.100783

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