Effect of Steam Jet Cooking and Cooling Rate on Resistant Starch Content of Rice Flour and Starch
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 98 === Resistant starch (RS) refers to the portion of starch resist digestion by human body. There are four types of RS, the one formed by retrograding cooked starch are known as RS3. The technique of steam direct cooking involves pumping starch slurry through an ori...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/94997973887653476628 |