Articles citing this paper
Effects of amylose content, autoclaving, parboiling, extrusion, and post-cooking treatments on resistant starch content of different rice cultivars
J. C. Kim A B C , B. P. Mullan B , D. J. Hampson A and J. R. Pluske A
+ Author Affiliations
- Author Affiliations
A School of Veterinary and Biomedical Sciences, Murdoch University, Murdoch, WA 6150, Australia.
B Department of Agriculture and Food, Animal Research and Development, Bentley Delivery Centre, Locked Bag No. 4, WA 6983, Australia.
C Corresponding author. Email: jkim@agric.wa.gov.au
Australian Journal of Agricultural Research 57(12) 1291-1296 https://doi.org/10.1071/AR06094
Submitted: 21 March 2006 Accepted: 25 August 2006 Published: 21 November 2006
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