The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Published 2012 View Full Article

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Title
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 742-749
Publisher
Elsevier BV
Online
2012-09-01
DOI
10.1016/j.foodchem.2012.08.053

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