Effect of processing conditions and cooking methods on resistant starch, dietary fiber and glycemic index of rice

Darandakumbura, H.D.K.Wijesinghe, D.G.N.G.Prasantha, B.D.R.2014-11-122014-11-122013Tropical Agricultural Research, 24(2):p.163-174https://dl.nsf.gov.lk/handle/1/12473Food Science and TechnologyRiceFood processingCooking methodsFood compositionGlycemic indexEffect of processing conditions and cooking methods on resistant starch, dietary fiber and glycemic index of riceA