Journal ArticleOPEN ACCESS

Effect of Different Yam Varieties and Addition on Resistant Starch Type III Formation and Physical Properties of Steamed Rice Bowl Cake

  • Li M
  • Fu Chou C
Journal of Food and Nutrition Research (2018) 6(11) 682-688
DOI: 10.12691/jfnr-6-11-1
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Abstract

… proportion of yam on the resistant starch type III content (RSC) … ., “In vitro measurement of resistant starch of cooked milled rice … [12] Alderson, AK, and Guraya, HS, “Effects of microwave …

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Li, M., & Fu Chou, C. (2018). Effect of Different Yam Varieties and Addition on Resistant Starch Type III Formation and Physical Properties of Steamed Rice Bowl Cake. Journal of Food and Nutrition Research, 6(11), 682–688. https://doi.org/10.12691/jfnr-6-11-1

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