Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice | SAMURAI, NIMS Researchers Directory Service

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Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Sukanya Thuengtung, Yoshitaka Matsushita, Yukiharu Ogawa.

Journal of Food Process Engineering 42 [6] . 2019.

https://doi.org/10.1111/jfpe.13150

NIMS author(s)

MATSUSHITA, Yoshitaka

Fulltext and dataset(s) on Materials Data Repository (MDR)

Created at: 2019-10-12 03:00:19 +0900 Updated at: 2026-09-29 05:32:38 +0900

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