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The glycemic potency of rice depends upon the rate and extent of starch hydrolysis by pancreatic amylase and intestinal alpha-glucosidases. However, complexation of starch molecules with lipids is known to reduce the enzymic hydrolysis. In this study, we elucidated the varietal effect of rice starches on the formation of amylose-lipid complex, after cooking with palm oil, a common cooking oil. The...
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