Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice

Consumers’ general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however, strong links have been found between consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes. This led us...

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Detalles Bibliográficos
Autores principales: Wattanavanitchakorn, Siriluck, Wansuksri, Rungtiva, Chaichoompu, Ekawat, Kamolsukyeunyong, Wintai, Vanavichit, Apichart
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957187/
https://www.ncbi.nlm.nih.gov/pubmed/36832977
http://dx.doi.org/10.3390/foods12040899

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957187/
https://www.ncbi.nlm.nih.gov/pubmed/36832977
http://dx.doi.org/10.3390/foods12040899

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