YADAV, G. P.; DALBHAGAT, C. G.; MISHRA, H. N. Preparation of Low Glycemic Rice and Comparison of Its Physicochemical Properties, Cooking Characteristics, Starch Digestibility and Microstructure with Raw Rice (Swarna Cv). Food Science and Engineering, [S. l.], v. 4, n. 1, p. 30–43, 2022. DOI: 10.37256/fse.4120231882. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/1882. Acesso em: 23 nov. 2024.