Study on the factors affecting starch digestibility of rice flour based products and instant rice
博士 === 國立臺灣大學 === 食品科技研究所 === 103 === Rice being the staple food in Taiwan and Asia is the main source of carbohydrate in many countries. The nutritionally important fractions of food starches can be classified as rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/33710364729157692462 |