2022peer-reviewed27 citations
The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents
Lixu Pan, Fei Chen, Yong Yang, Qianfeng Li, Xiaolei Fan, Dongsheng Zhao +2 more
Food Chemistry
Concepts
AmyloseAmylopectinStarchEndospermFood scienceDifferential scanning calorimetryResistant starchChemistry