Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

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Bibliographic Details
Main Authors: Alhambra, Crisline Mae, de Guzman, Maria Krishna, Dhital, Sushil, Bonto, Aldrin P., Dizon, Erlinda I., Israel, Katherine Ann C., Hurtada, Wilma A., Butardo, Vito M., Sreenivasulu, Nese
Published: 2024-12-19T12:54:13Z
Online Access:https://hdl.handle.net/10568/164724
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