Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility
Yun Li, Liya Niu, Leiyan Wu, Dongming Li, Chao Sun, Jianhui Xiao
Topics & Concepts
Food sciencePolyphenolStarchChemistryDigestion (alchemy)AmyloseGallateResistant starchBiochemistryAntioxidantChromatographyNuclear chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications