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. 2023 Jul 5;19:100785. doi: 10.1016/j.fochx.2023.100785

Fig. 3.

Fig. 3

Impact of proteins and lipids on the in vitro hydrolysis profiles of HMT rice flour (A) and native rice flour (B), RF: rice flour, RF-L: rice flour without lipids, RF-P: rice flour without protein, RF-L-P: rice flour without protein and lipids, NRS: normal rice starch, RF-H: rice flour after heat moisture treatment, RF-H-L: rice flour with lipids removed after heat moisture treatment, RF-H-P: rice flour with protein removed after heat moisture treatment, RF-H-L-P: rice flour with protein and lipids removed after heat moisture treatment, NRS-H: normal rice starch after heat moisture treatment.