Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

Published 2020 View Full Article

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Title
Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation
Authors
Keywords
Pigmented rice, Starch digestibility, Glycaemic response, Lipids, Complexing index, Resistant starch
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2020-08-07
DOI
10.1016/j.ijbiomac.2020.07.265

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