Rice with lower amylose content could have reduced starch digestibility due to crystallized resistant starch synthesized by linearized amylopectin

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Upasana Sahoo, Monalisha Biswal, Lopamudra Nayak, Ravinder Kumar, Rahul Kumar Tiwari, Milan Kumar Lal, Torit Baran Bagchi, Rameswar Prasad Sah, Nihar Ranjan Singh, Srigopal Sharma, Amaresh Kumar Nayak, Awadhesh Kumar
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
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