* Low, medium, and high amylose rice flours are indicated as LAC, MAC and HAC in the text; ** mass fraction g/100g. Cod. n.: code number; conc.: concentration
The authors declare that there are no conflicts of interest regarding the publication of this article.
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Data are available on request.
Funding
This study was carried out within the METROFOOD-IT project and has received funding from the European Union–Next Generation EU, PNRR-Mission 4 “Education and Research” Component 2: from research to business, Investment 3.1: Fund for the realisation of an integrated system of research and innovation infrastructures. This manuscript reflects only the authors’ views and opinions, neither the European Union nor the European Commission can be considered responsible for them. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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