Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment

SHIH-HSIN CHENLi X.-F.Shih P.-T.Pai S.-M.2021-02-012021-02-012020https://www.scopus.com/inward/record.uri?eid=2-s2.0-85085353277&doi=10.1016%2fj.foodhyd.2020.106022&partnerID=40&md5=a92440ce877db6e3616854faa0f83251https://scholars.lib.ntu.edu.tw/handle/123456789/544072[SDGs]SDG6Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatmentjournal article10.1016/j.foodhyd.2020.1060222-s2.0-85085353277