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This study was aimed at evaluating the effect of two cooking methods on in vitro digestibility of starch and the change in its microstructure. Rice was cooked by microwave and conductive heating (CH), then stored at −18, 4, 25°C, the in vitro digestibility of starch was measured by in vitro simulative digestion method and the micromorphology was obtained by SEM. Rice starch heated by microwave had...
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