Reducing starch digestibility using a domestic rice cooking method: Structural changes in starch during cooking

被引：0
|
作者：
Lin, Quanquan [1 ,2 ,3 ]
Wang, Xin [3 ,4 ]
Huang, Min [3 ,4 ]
Ren, Gerui [3 ,4 ]
Chen, Xiyan [2 ]
Li, Liang [1 ]
Lv, Ting [2 ]
Xie, Hujun [3 ,4 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin,150030, China
[2] Zhejiang Tianxi Kitchen Appliance Co., Ltd, Lishui,321404, China
[3] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou,310018, China
[4] Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou,310018, China
来源：
International Journal of Biological Macromolecules | / 282卷
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
136986
中图分类号：
学科分类号：
摘要：
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