doi:10.1094/CCHEM-84-3-0246 |  VIEW ARTICLE

NOTE: Texture and In Vitro Digestibility of White Rice Cooked with Hydrocolloids.

Hyun-Jung Chung (1), Qiang Liu (1), and Seung-Taik Lim (2,3). (1) Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph N1G5C9, Ontario, Canada. (2) School of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-ku, Seoul 136-701, Korea. (3) Corresponding author. Phone: 82-2-3290-3435. Fax: 82-2-927-5201. E-mail: <limst@korea.ac.kr> Cereal Chem. 84(3):246-249. Accepted March 12, 2007. Copyright 2007 AACC International, Inc.