A comparative study of dietary fiber content, In vitro starch digestibility and cooking quality characteristics of pigmented and non–pigmented traditional and improved rice (Oryza sativa L.)
S.P. Rebeira, B. D. R. Prasantha, D. V. Jayatilake, G.R. Dunuwila, C.H. Piyasiri, H.M.K.W.P. Herath
Topics & Concepts
AmyloseStarchGlycemic indexOryza sativaFood scienceFiberDietary fiberChemistryRed riceBrown riceBiologyGlycemicBiotechnologyBiochemistryInsulinGeneOrganic chemistryFood composition and propertiesGABA and Rice ResearchPhytoestrogen effects and research