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Q40916156-0195D715-BFF1-46F3-BBDD-5A2A6D3DF105
Q40916156-0195D715-BFF1-46F3-BBDD-5A2A6D3DF105
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40916156-0195D715-BFF1-46F3-BBDD-5A2A6D3DF105
Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics.
P2860
Q40916156-0195D715-BFF1-46F3-BBDD-5A2A6D3DF105
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40916156-0195D715-BFF1-46F3-BBDD-5A2A6D3DF105
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Statement
wasDerivedFrom
3bc7bd94b3d04b75075fad2a55cee09cf6aa40ee
P2860
A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.