Effects of amylose content, autoclaving, parboiling, extrusion, and post-cooking treatments on resistant starch content of different rice cultivars

J. C. Kim*, B. P. Mullan, D. J. Hampson, J. R. Pluske

*Corresponding author for this work

Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review

35 Citations (Scopus)

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Agricultural and Biological Sciences

Food Science