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Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

Veda Krishnan, Debarati Mondal, Haritha Bollinedi, Sudhir Srivastava, S. V. Ramesh, Latha Madhavan, Bejoy Thomas, Anju Thoppil Raveendran, Archana Singh, Archana Singh, Shelly Praveen

2020International Journal of Biological Macromolecules53 citationsDOI

Topics & Concepts

Food scienceRice bran oilChemistryStarchResistant starchAmyloseCoconut oilBiochemistryBranOrganic chemistryRaw materialFood composition and propertiesGABA and Rice ResearchPhytoestrogen effects and research
Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation | Litcius