Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch. | Foods;8(11)2019 Nov 07. | MEDLINE

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Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch.

Raungrusmee, Sujitta; Anal, Anil Kumar.

Affiliation

Raungrusmee S; Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathumthani 12120, Thailand.
Anal AK; Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathumthani 12120, Thailand.

Foods ; 8(11)2019 Nov 07.

Article in En | MEDLINE | ID: mdl-31703277

Key words

Phathumthani 80 (RD 31) rice; autoclaving; glycemic index; lintnerization; resistant starch

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2019 Document type: Article Affiliation country: Thailand Country of publication: Switzerland

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2019 Document type: Article Affiliation country: Thailand Country of publication: Switzerland