Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents

The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties. The color, crystalline structure, and swelling property of parboiled rice were analyzed, and the water mol...

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Detalles Bibliográficos
Autores principales: Zhang, Wei, Cheng, Bei, Zeng, Xuefeng, Tang, Qiuling, Shu, Zaixi, Wang, Pingping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9302023/
https://www.ncbi.nlm.nih.gov/pubmed/35873418
http://dx.doi.org/10.3389/fnut.2022.934209

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9302023/
https://www.ncbi.nlm.nih.gov/pubmed/35873418
http://dx.doi.org/10.3389/fnut.2022.934209

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