Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage
Texture-modified foods, combined with suitable nutrient digestibility, are important for people with chewing and swallowing dysfunction. Okra mucilage is an alternative thickener that might improve food texture and starch digestibility in rice porridge. This study investigated the effects of okra mu...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500201X |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|