| 摘要 |
The production of starch containing products such as rice for use in a low glycemic diet as a carbohydrate substitute in diet preparations is disclosed. The preparation may be readily adjusted in form and taste with respect to aroma, texture, consistency, and flavor for utilization in a number of food preparation techniques including baking and frying. The method provides digestible starches from native and commercial starches by controlled heating and/or enzymatic processing and filtration of carbohydrates.
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