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About this Materials Science article
Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation by Krishnan, Veda; Mondal, Debarati; Bollinedi, Haritha; Srivastava, Sudhir; SV, Ramesh; Madhavan, Latha; Thomas, Bejoy; R, Anju T.; Singh, Archana; Singh, A.K.; Praveen, Shelly is a Materials Science article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Materials Science.
- Author
- Krishnan, Veda; Mondal, Debarati; Bollinedi, Haritha; Srivastava, Sudhir; SV, Ramesh; Madhavan, Latha; Thomas, Bejoy; R, Anju T.; Singh, Archana; Singh, A.K.; Praveen, Shelly
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0141-8130)
- Published
- 2020
- Field
- Materials Science (Physical Sciences)