Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose

Author： Sagum R.   Arcot J.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.70, Iss.1, 2000-07, pp. : 107-111

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