Effect of heat pre-treatment at different temperatures with different cooking techniques on the resistant starch, physicochemical and thermal properties of white rice
Food Science and Technology International
Published online on April 21, 2026
Abstract
Food Science and Technology International, Ahead of Print.
The composition of resistant starch (RS) in high glycemic index food like white rice could contribute to altering its dietary glycemic load, which would be a promising strategy in managing obesity and improving dietary fiber intake. Heat pre-treatment, ...
The composition of resistant starch (RS) in high glycemic index food like white rice could contribute to altering its dietary glycemic load, which would be a promising strategy in managing obesity and improving dietary fiber intake. Heat pre-treatment, ...