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2. Purification and identification of rice bran (Oryza sativa L.) phenolic compounds with in-vitro antioxidant and antidiabetic activity using macroporous resins;Aalim;International Journal of Food Science and Technology,2019
3. Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes;Aalim;Food Research International,2020
4. Effect of cooking on glycemic index, antioxidant activities, α-amylase, and α-glucosidase inhibitory properties of two rice varieties;Adedayo;Food Sciences and Nutrition,2018
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