Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
| Autores principales: | , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Acceso en línea: | https://hdl.handle.net/10568/164724 |
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