Relationship between starch fine structure and simulated oral processing of cooked japonica rice

BACKGROUND: Simulated oral processing can be used to evaluate the palatability of cooked rice. Previously, we established a simulated oral processing method using a texture analyzer equipped with a multiple extrusion cell probe (TA/MEC). However, the relationship between oral processing and starch f...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Guodong, Wang, Ruizhi, Liu, Shaoqiang, Xu, Man, Guo, Lunan, Zhang, Hongcheng, Wei, Haiyan
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/PMC9671469/
https://www.ncbi.nlm.nih.gov/pubmed/36407531
http://dx.doi.org/10.3389/fnut.2022.1046061

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9671469/
https://www.ncbi.nlm.nih.gov/pubmed/36407531
http://dx.doi.org/10.3389/fnut.2022.1046061

Ejemplares similares