Increasing Resistant Starch Content in Fish Crackers Through Repetitive Cooking-Chilling Cycles
作者： M. Z.M. Nor , R.A. Talib , M. A. Noranizan , N. L. Chin , K. Hashim
DOI: 10.1080/10942912.2012.685681
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摘要: … a high amylose starch,[8] making comparisons between starches … with a high RS content and high linear expansion after frying. … of the amylose in starch with higher amylose content was …
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