Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods
Maryam Wahab, Srinivas Janaswamy
Topics & Concepts
Food scienceCurcuminStarchResveratrolChemistryFunctional foodFood chemistryWheat starchPorosityBiochemistryOrganic chemistryCatalysisGreen chemistryIonic liquidFood composition and propertiesGABA and Rice ResearchBiochemical effects in animals