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Food additives / Nutrition / Rice / Cooking / Flour / Resistant starch / Neipu / Pingtung / Food and drink / Starch / Staple foods


Effects of different cooking methods and particle size on resistant starch content of a high amylose rice cultivar in Taiwan Chinfu Chou1, Jenshinn Lin2 1
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Document Date: 2014-09-29 21:32:49

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File Size: 97,00 KB

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City

Kaohsiung / /

Country

Taiwan / /

Facility

Fortune University / National Pingtung University of Science / /

IndustryTerm

Rice flour products / Rice products / food / /

Organization

National Pingtung University of Science and Technology / Department of Food and Beverage Management / Department of Food Science / Fortune University / /

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