Investigating the structural properties and in vitro digestion of rice flours

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 percentage of sta...

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Detalles Bibliográficos
Autores principales: Farooq, Muhammad Adil, Murtaza, Mian Anjum, Aadil, Rana Muhammad, Arshad, Rizwan, Rahaman, Abdul, Siddique, Rabia, Hassan, Sadia, Akhtar, Hafiz Muhammad Saleem, Manzoor, Muhammad Faisal, Karrar, Emad, Ali, Amjad, Haq, Ahsan Ul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116841/
https://www.ncbi.nlm.nih.gov/pubmed/34026080
http://dx.doi.org/10.1002/fsn3.2225

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116841/
https://www.ncbi.nlm.nih.gov/pubmed/34026080
http://dx.doi.org/10.1002/fsn3.2225

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