Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

标题
Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
作者
关键词
-
出版物
JOURNAL OF CEREAL SCIENCE
Volume 86, Issue -, Pages 108-116
出版商
Elsevier BV
发表日期
2019-02-11
DOI
10.1016/j.jcs.2019.02.001

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