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Articles, 1 registres trobats
Articles 1 registres trobats  
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7 p, 465.2 KB Effects of amylose and resistant starch on starch digestibility of rice flours and starches / Mir Tutusaus, Josep Anton (Universitat Autònoma de Barcelona. Facultat de Biociències) ; Srikaeo, Khongsak (Pibulsongkram Rajabhat University) ; García Diéguez, Juan (Universidad Pablo de Olavide)
Amylose and resistant starch (RS) content in rice flours and starches were manipulated by adding high amylose and high RS maize starch. The maize starches were added to rice flours and rice starches at the levels of 10-50% w/w, resulting in the increase of amylose from approximately 30-56 and RS from 8 - 33 g/100 g dry sample. [...]
2013
International Food Research Journal, Vol. 20 Núm. 3 (2013) , p. 1329-1335  

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