In Vitro And In Vivo Digestibility Of Recrystallized Amylose And Its Application For Low Glycemic Foods
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Effect of cooling of cooked white rice on resistant starch
creased by higher amylose-amylopectin ratio and storage at 1-25°C.5 Retrograded amylose is heat stable up to 117-125°C before it changes back to being digestible, mean-while retrograded amylopectin changes back at 40-60°C. Frei et al6 reported that cooling of cooked rice for 24 hours at 4°C reduced starch digestibility in vitro and es