2011•Carbohydrate PolymersRequires access

Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content

Lijia Zhu, Qiaoquan Liu, Jeff D. Wilson, Minghong Gu, Yong‐Cheng Shi

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Key concepts: Amylose, Amylopectin, Starch, Food science, Resistant starch, Chemistry, Crystallinity, Granule (geology)

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Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content — Research Paper | ScholarLens