Article ID Journal Published Year Pages File Type
10540418 Food Chemistry 2013 8 Pages PDF
Abstract
► Relations between starch structure and digestibility of cooked rice are examined. ► Amylose (Am) content and degree of branching correlate with digestion rate. ► Fine molecular structural features also correlate with digestion rate. ► Correlations between starch digestibility and fine Am molecular structural features have not been previously reported.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
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