Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
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DOI: 10.1016/j.jcs.2019.02.001
Abstract: Understanding the structural factors related to the starch digestibility of cooked milled rice grains is important in mitigating the impact of diet-related diseases. In this study, changes in starch structure of rice during in vitro… read more here.
Keywords: rice; long glucan; milled rice; starch digestibility ... See more keywords