Cooking quality of rice is a potential predictor to identify low starch digestibility rice - Kumar, Awadhesh; Biswal, Monalisha; Sahoo, Upasana; Nayak, Lopamudra; Lal, Milan Kumar; Sah, Rameswar Prasad; Nayak, Amaresh Kumar (International journal of food science & technology, 2024)
Keywords: Amylose; Cooking; cooking quality; Cost analysis; cost effectiveness; diabetes; Diabetes mellitus; Digestibility; digestible carbohydrates; gels; germplasm; glycaemic index; glycemic index; Parameter identification; resistant starch; Rice; Starch; starch digestibility; technology; Water uptake