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Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice
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 Title & Authors
Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice
Ren, Chuanshun; Kim, Ji Myoung; Park, Sara; Jeong, On Bit; Shin, Malshick;
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 Abstract
The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water
 Keywords
retrograded starch (RS3);amylose-lipid complex (RS5);oil;storage condition;rice type;
 Language
Korean
 Cited by
1.
Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noodle) by Ratios of Ingredient and Storage Conditions, Korean Journal of Food & Cookery Science, 2017, 33, 5, 551  crossref(new windwow)
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