文章基本信息

标题：Effect of Different Yam Varieties and Addition on Resistant Starch Type III Formation and Physical Properties of Steamed Rice Bowl Cake
作者：Mingchang Li ; Chin Fu Chou
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2018
卷号：6
期号：11
页码：682-688
DOI：10.12691/jfnr-6-11-1
出版社：Science and Education Publishing
摘要：This research aimed to evaluate the effect of different varieties and proportion of yam on the resistant starch type III content (RSC) and physical properties of steamed rice bowl cake. According to the research results, RSC (9.2-11.7%) was significantly increased (p p p p p < 0.05) were observed in some experiment variables of solubility and swelling power.
关键词：Taichung Sen 17; rice; yam; steamed rice bowl cake; resistant starch