
Preparation and physical characteristics of resistant starch (type 4) in acetylated indica rice
Keywords: کالریمتری روبشی افتراقی; AC; acetyl content; DNS; 3,5-dinitrosalicylic acid; DS; degree of substitution; DSC; differential scanning calorimetry; FT-IR; Fourier transform infrared spectroscopy; GI; glycemic index; RDS; rapidly digestible starch; RS; resistant starch; RS4; type 4 r