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Factors affecting the starch digestibility of rice

This research will investigate the effect of industrial scale thermal processing on the starch digestibility of Australian medium and long grain rice varieties. The total starch, resistant starch and in vitro starch digestibility of processed samples will be measured. Textural, cooking and physicochemical properties of the samples will also determined by DSC, RVA and NMR spectroscopy measurements.

 

Project date

12 Oct 2018-30 Apr 2019
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Principal investigator

Michelle Toutounji

Research organisations

Project funded by

Multiple industries
Alternative protein Aquaculture Cereal grains Cross industry Essential oils Fruits Game Honey bees Nuts Other rural industries Pasture, fodder & feed Poultry Pulse grains

AgriFutures Australia

AgriFutures Australia proudly focuses on building a rich future for Australian agriculture. We live and work in the regions and …

Multiple industries
Alternative protein Aquaculture Cereal grains Cross industry Essential oils Fruits Game Honey bees Nuts Other rural industries Pasture, fodder & feed Poultry Pulse grains
  • Location

    Australia

  • Organisation type

    Research funding body

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  • Funded by

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  • Project date

    31 May 2023 - 30 May 2028

  • Research organisation

    Southern Cross University (SCU)

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