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The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Z A Syahariza1, Seila Sar, Jovin Hasjim

  • 1University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.

Food Chemistry
|November 6, 2012
PubMed

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