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

Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Polish Journal of Food and Nutrition Sciences de Gruyter

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

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Publisher
de Gruyter
Copyright
© 2018 Sofía Guillén et al., published by Sciendo
ISSN
2083-6007
eISSN
2083-6007
DOI
10.2478/pjfns-2018-0001
Publisher site
See Article on Publisher Site

Abstract

Journal

Polish Journal of Food and Nutrition Sciencesde Gruyter

Published: Dec 1, 2018

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