Effects of Storage Temperature and Duration on the Physicochemical and Digestive Properties of Cooked Rice
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 102 === Rice, especially the boiled rice, is generally recognized as a highly digestible food which is not suitable for the consumption of the patients with the glycemic intolerance. However, the digestion of starch food was generally influenced by the varieties, proc...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/37010790767182578557 |