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Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice (2019)

First Author: Alhambra C

Attributed to: Enhanced Rice quality for Health (EnRicH) funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jcs.2019.02.001

Publication URI: http://dx.doi.org/10.1016/j.jcs.2019.02.001

Type: Journal Article/Review

Parent Publication: Journal of Cereal Science

ISSN: 0733-5210