Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment

Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Shih Hsin Chen, Xin-Fang Li, Ping-Ting Shih, Su-Man Pai
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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