High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility.
Bresciani A, Vaglia V, Saitta F, Fessas D, Casiraghi MC, Erba D, Pagani MA, Lee JY, Kang JW, Ko JM, Bocchi S, Cho JH, Marti A.
Bresciani A, et al. Among authors: bocchi s.
Food Sci Biotechnol. 2022 Apr 6;31(6):681-690. doi: 10.1007/s10068-022-01075-2. eCollection 2022 Jun.
Food Sci Biotechnol. 2022.
PMID: 35646411
Free PMC article.