The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains (Q34465937)
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English | The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains |
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The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains (English)
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Robert G Gilbert
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Z A Syahariza
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Seila Sar
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Jovin Hasjim
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Morgan J Tizzotti
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31 August 2012
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136
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2
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742-749
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