High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility.
Amylose
Physicochemical properties
Rice
Risotto
Starch digestibility
Journal
Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587
Informations de publication
Date de publication:
Jun 2022
Jun 2022
Historique:
received:
07
10
2021
revised:
21
03
2022
accepted:
23
03
2022
entrez:
1
6
2022
pubmed:
2
6
2022
medline:
2
6
2022
Statut:
epublish
Résumé
The National Institute of Crop Science, Rural Development Administration (RDA) of Korea is presently developing new rice varieties suitable for producing Western rice-based foods, such as
Identifiants
pubmed: 35646411
doi: 10.1007/s10068-022-01075-2
pii: 1075
pmc: PMC9133276
doi:
Types de publication
Journal Article
Langues
eng
Pagination
681-690Informations de copyright
© The Korean Society of Food Science and Technology 2022.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no conflict of interests.
Références
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pubmed: 18193740