Effect of Processing on the Pore Size Distribution and Digestibility of Rice Grain(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
Pore size distribution was measured for two kinds of rice grains differing in the tendency of digestibility to investigate the relationship between the fine structure and digestibility. The solute exclusion method was used to measure the pore size distribution. The center of the distribution in steeped rice was about 10Å in diameter and there was little difference between the two kinds of rice. The pore size distribution in swollen steamed rice varied by the conditions of processing, and the tendency was different between the two kinds of rice. The digestibility also varied with the conditions of processing. The relationship between the fine structure and digestibility was considered from these results.
- 社団法人日本農芸化学会の論文
- 1988-12-23
著者
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Yamada K
Department Of Biotechnology Graduate School Of Engineering Nagoya University
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Ito Kiyoshi
School of Pharmaceutical Sciences, Nagasaki University
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Ito K
School Of Pharmaceutical Sciences Nagasaki University
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ITO KIYOSHI
National Research Institute of Brewing
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Ito K
Sapporo Breweries Ltd. Gumma Jpn
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Ito Kiyoshi
School Of Pharmaceutical Sciences Nagasaki University
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Kobayashi Shinya
National Research Institute Of Brewing
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Yoshida K
Nara Inst. Sci. And Technol. Nara Jpn
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Ito K
Research And Technology Institute Snow Brand Co. Ltd.
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YOSHIDA KAZUSHI
National Research Institute of Brewing
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OKAZAKI NAOTO
National Research Institute of Brewing
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Okazaki N
National Research Inst. Brewing Tokyo Jpn
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Yoshida Kazushi
Research Laboratory Tamon Sake Brewing Co. Ltd.
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Okazaki N
National Res. Inst. Brewing Higashi‐hiroshima Jpn
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Ito K
Yamagata Univ. Yonezawa Jpn
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