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High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

Andrea Bresciani1, Valentina Vaglia2, Francesca Saitta1

  • 1Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.

Food Science and Biotechnology
|June 1, 2022
PubMed

Keywords:
AmylosePhysicochemical propertiesRiceRisottoStarch digestibility

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