Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
Citation
Alhambra, Crisline Mae; de Guzman, Maria Krishna; Dhital, Sushil; Bonto, Aldrin P.; Dizon, Erlinda I.; Israel, Katherine Ann C.; Hurtada, Wilma A.; Butardo, Vito M. and Sreenivasulu, Nese. 2019. Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice. Journal of Cereal Science, Volume 86 p. 108-116
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en