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PDF Availablehttps://doi.org/10.9724/kfcs.2016.32.1.9
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Cite Publication Date: Feb 29, 2016 | |
 Citations: 3 |
The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water
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