Cooking fat types alter the inherent glycaemic response of...

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International Journal of Biological Macromolecules 2020 / 8

Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

Krishnan, Veda, Mondal, Debarati, Bollinedi, Haritha, Srivastava, Sudhir, SV, Ramesh, Madhavan, Latha, Thomas, Bejoy, R, Anju T., Singh, Archana, Singh, A.K., Praveen, Shelly
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Journal:
International Journal of Biological Macromolecules
DOI:
10.1016/j.ijbiomac.2020.07.265
Date:
August, 2020
File:
PDF, 1003 KB
2020
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