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The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
Syahariza, Z.A., Sar, Seila, Hasjim, Jovin, Tizzotti, Morgan J., Gilbert, Robert G.Volume:
136
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.08.053
Date:
January, 2013
File:
PDF, 447 KB
english, 2013