Impact of Cooking Temperature on In Vitro Starch...

Polish Journal of Food and Nutrition Sciences 2018 / 12 Vol. 68; Iss. 4

Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents

Guillén, Sofía, Oria, Rosa, Salvador, María Luisa
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Volume:
68
Language:
english
Journal:
Polish Journal of Food and Nutrition Sciences
DOI:
10.2478/pjfns-2018-0001
Date:
December, 2018
File:
PDF, 409 KB
english, 2018
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