Structural and chemical analysis of resistant starch effected by pre-treatments, cooking methods, reheating and storage condition in parboiled germinated brown rice (Oryza sativa)

Srichamnong, W; Lasukhang, W

Srichamnong, W (通讯作者)，Mahidol Univ, Inst Nutr, Phuttamonton Sai 4 Rd, Phuttamonton 73170, Nakhon Pathom, Thailand.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (4): 2060

Abstract

Resistant starch (RS) content could be altered by the processing method, including pre-treatment, cooking method and storage conditions. This study de......

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