Journal Pre-proof Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation Veda Krishnan, Debarati Mondal, Haritha Bollinedi, Sudhir Srivastava, Ramesh SV, Latha Madhavan, Bejoy Thomas, Anju T. R, Archana Singh, A.K. Singh, Shelly Praveen PII: S0141-8130(20)34028-9 DOI: https://doi.org/10.1016/j.ijbiomac.2020.07.265 Reference: BIOMAC 16313 To appear in: International Journal of Biological Macromolecules Received date: 8 May 2020 Revised date: 14 July 2020 Accepted date: 20 July 2020 Please cite this article as: V. Krishnan, D. Mondal, H. Bollinedi, et al., Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation, International Journal of Biological Macromolecules (2020), https://doi.org/ 10.1016/j.ijbiomac.2020.07.265 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Published by Elsevier.