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1991•American Journal of Clinical NutritionRequires access

Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans

L.N. Panlasigui, LU Thompson, BO Juliano, C. Abreu Perez, SH Yiu, GR Greenberg

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Key concepts: Amylose, Starch, Glycemic, Starch gelatinization, Food science, Digestion (alchemy), Chemistry, Glycemic index

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