Texture and in vitro digestibility of white rice cooked with hydrocolloids

Hyun Jung Chung; Qiang Liu; Seung Taik Lim

doi:10.1094/CCHEM-84-3-0246

Texture and in vitro digestibility of white rice cooked with hydrocolloids

Hyun Jung Chung, Qiang Liu, Seung Taik Lim

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

33 Citations (Scopus)

Original language	English
Pages (from-to)	246-249
Number of pages	4
Journal	Cereal Chemistry
Volume	84
Issue number	3
DOIs	https://doi.org/10.1094/CCHEM-84-3-0246
Publication status	Published - 2007 May

ASJC Scopus subject areas

Food Science
Organic Chemistry

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title = "Texture and in vitro digestibility of white rice cooked with hydrocolloids",

author = "Chung, {Hyun Jung} and Qiang Liu and Lim, {Seung Taik}",

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AU - Liu, Qiang

AU - Lim, Seung Taik

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SP - 246

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JO - Cereal Chemistry

JF - Cereal Chemistry

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Texture and in vitro digestibility of white rice cooked with hydrocolloids

ASJC Scopus subject areas

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