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Effect of various processing methods on the physical properties of cooked rice and on in vitro starch hydrolysis and blood glucose response in rats
Lee S.-W.; Lee J.-H.;
Han S.-H.
; Lee J.-W.; Rhee C.
Article
Issue Date
2005
Citation
Starch/Staerke, v.57, no.11, pp 531 - 539
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Lee J.-H.
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Lee J.-W.
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Rhee C.
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Blood glucose
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Cooking method, rice
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Food processing
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Hydrolysis
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Starch
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Starch hydrolysis rate
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Structure of cooked rice
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Texture and pasting properties
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Viscosity measurement
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