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Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose
Authors: Sagum, R Arcot, J
Citation: R. Sagum et J. Arcot, Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose, FOOD CHEM, 70(1), 2000, pp. 107-111
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