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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |