In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China
The consumption of low amylose rice has substantially increased in China in recent years. This in vitro study showed that the starch digestion process was distinctly different between a group of commercial rice samples (CR, n = 34) with low amylose content (14–20%) and a group of control rice sample...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522000761 |