Effects of starch nanoparticle-stabilized oleic acid emulsions and warm storage on the structural properties and starch digestibility of cooked rice
Fuente:
Food Research International
Publication date: 31 October 2026Source: Food Research International, Volume 242, Part 4Author(s): Ah-In Kim, Jae Young Park, Hyun Ho Bae, Sang Min Cha, Jong-Yea Kim, Ju Hun Lee, Eun Young Park, Hyun-Jung Chung