The International Rice Research Institute is working to develop kinds of white rice whose starch is released more slowly.

VOA: special.2010.06.30

Then the polysaccharides are the complex carbohydrates, and that's starch, glycogen, and cellulose.

多糖则是复杂的碳水化合物,淀粉,糖原,以及纤维素都是多糖

耶鲁公开课 - 关于食物的心理学、生物学和政治学课程节选

But in a joint statement they say the enzyme that breaks down starch could harm the taste of their products.

VOA: special.2011.03.08

Qi Sun explains that the loss of the fiber-rich outer layer allows starch to be absorbed more quickly into the body.

VOA: standard.2010.06.25

To address this issue, the International Rice Research Institute,or IRRI, is working towards developing varieties of white rice whose starch is released slowly.

VOA: standard.2010.06.25

IRRI researcher Melissa Fitzgerald says finding the genes which control starch release is just the first step toward creating a grain that people will accept as part of their diet.

VOA: standard.2010.06.25

However, white rice is essentially a starch.

VOA: standard.2010.06.25

"The outer layers will slow down the penetration of digestive enzyme into the starch part so that the release of the sugar into the bloodstream will be slow for brown rice in comparison with white rice."

VOA: standard.2010.06.25