Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

Author:

Alhambra Crisline Mae,de Guzman Maria Krishna,Dhital Sushil,Bonto Aldrin P.,Dizon Erlinda I.,Israel Katherine Ann C.,Hurtada Wilma A.,Butardo Vito M.ORCID,Sreenivasulu NeseORCID

Funder

the Indian Council of Agricultural Research, Taiwan

Council of Agriculture (COA) and Ministry of Foreign Affairs (MOFA)

Biotechnology and Biological Sciences Research Council

the Global Rice Science Partnership CGIAR research program.

Grain Quality Nutrition Service Laboratory

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Quantifying grain digestibility of starch fractions in milled rice;Alhambra,2019

2. Investigating the mechanisms of amylolysis of starch granules by solution-state NMR;Baldwin;Biomacromolecules,2015

3. Impact of down-regulation of starch branching enzyme IIb in rice by artificial microRNA- and hairpin RNA-mediated RNA silencing;Butardo;J. Exp. Bot.,2011

4. Exploring Rice Diversity and Biotechnology to Develop Grains with Novel Starch Properties and Altered Digestibility;Butardo,2011

5. Systems genetics identifies a novel regulatory domain of amylose synthesis;Butardo;Plant Physiol.,2017

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