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This study investigates the structural and digestibility changes of starch in heat-moisture treated polished rice grains with varying amylose content. Results show that heat-moisture treatment partially gelatinizes starch granules while enhancing molecular interactions, leading to increased resistance to digestion, particularly in rice with higher amylose content. The findings provide insights into how amylose influences starch digestibility and structural features during heat-moisture treatment, which is c

Author

baotran927211

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EN