Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches

Author:

You Su-Yeon,Lim Seung-Taik,Lee Ju Hun,Chung Hyun-Jung

Funder

PJ009779

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference41 articles.

1. Genetic diversity in the physicochemical properties of waxy rice (Oryza sativa L.) starch;Bao;Journal of the Science of Food and Agriculture,2004

2. Composition of chains in waxy-rice starch and its structural units;Bertoft;Carbohydrate Polymers,2000

3. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study;Cheetham;Carbohydrate Polymers,1998

4. Effect of soaking on wet-milling of rice;Chiang;Journal of Cereal Science,2002

5. Properties of fractions from waxy rice flour classified with particle size;Choi;Food Science and Biotechnology,2001

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