Article
Starch properties of mutant rice high in resistant starch.
Journal of agricultural and food chemistry - 25 Jan 2006
Yang C Z, Shu X L, Zhang L L, Wang X Y, Zhao H J, Ma C X, Wu D X
Abstract excerpt
As the staple food of over half the world's population, hot cooked rice high in resistant starch (RS) is of particular interest, which will have greater impact in the dietary prevention of diabetes and hyperlipidemia. A mutant rice high in RS in hot cooked rice, described as RS111, was comparatively studied with the wild type and common rice. Despite obviously low RS content in the raw milled rice, the RS content...
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