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Effect of parboiling and storage on the in vitro digestibility of starches of different varieties of rice in Bangladesh by taka-diastase



Effect of parboiling and storage on the in vitro digestibility of starches of different varieties of rice in Bangladesh by taka-diastase



Bangladesh Journal of Scientific and Industrial Research 13(1/4): 215-221



In vitro digestibility of rice starch from Latisail, Nigersail, Dudswar and Dharial by takadiastase increased with time and with parboiling, and was further increased after a period of 12 months of storage.

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Accession: 000642520

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