Effect of degree of de-protein of japonica rice flour on formation of resistant starch and microscopic structures
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 105 === Resistant starch (RS) is desirable for the human diet because of its prebiotic effects and associated health benefits for the colon. There are five types of resistant starch, type 3 (RS3) is consists mainly of retrograded or recrystallized amylose. Crystallizat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/7yb65d |