Rice Amylopectin Fine Structure Variability Affects Starch Digestion Properties-Reference-Cited by-同舟云学术

Rice Amylopectin Fine Structure Variability Affects Starch Digestion Properties

Published:2007-01-30 Issue:4 Volume:55 Page:1475-1479
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Benmoussa Mustapha¹,Moldenhauer Karen A. K.¹,Hamaker Bruce R.¹

Affiliation:

1. Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, and Rice Research and Extension Center, University of Arkansas, Stuttgart, Arkansas 72160

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062349x

Reference26 articles.

1. Glycemic index of foods: a physiological basis for carbohydrate exchange

2. The Glycemic Index

3. Rice: a high or low glycemic index food?

4. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans

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