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Resistant starch (RS) in Se‐rich rice flour was enhanced by autoclaving and debranching modification. The morphological, crystalline and thermal properties and the in vitro hydrolysis rate of the RS product were analyzed. The RS‐enhanced Se‐rich rice (SR‐RS) was investigated as functional food with a beneficial effect on type 2 diabetes. The effects of SR‐RS on the body weight (BW), fasting blood...
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