Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose
- 28 April 2000
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 70 (1) , 107-111
- https://doi.org/10.1016/s0308-8146(00)00041-8
Abstract
No abstract availableKeywords
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