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Effects of cooking methods on starch hydrolysis kinetics and digestion-resistant fractions of rice and soybean

โœ Scribed by Sung-Hee Han; Seog-Won Lee; Chul Rhee

Book ID
105899915
Publisher
Springer
Year
2008
Tongue
English
Weight
376 KB
Volume
227
Category
Article
ISSN
0044-3026

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The digestibility of native and hydroxypropyl rice starches in the presence of calcium was investigated. Calcium interacted with native and hydroxypropyl rice starches and altered their relative crystallinity. Hydroxypropylation was measured in terms of molar substitution (MS) which in turn enhanced