碎米的粒度和浓度对大米粥的摩擦学特性和体外淀粉消化率的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-02-04 DOI:10.1080/10942912.2024.2311151

Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul

引用次数: 0

摘要

大米粥是一种普通消费食品，但其口感和淀粉消化率会因颗粒大小和浓度的不同而有所差异。本研究调查了大米粥的摩擦学...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge

Rice porridge is a food for general consumption; however, it may vary in food texture and starch digestibility depending on particle sizes and concentrations. This study investigated the tribologic...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.