Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile
Igor da Silva Lindemann, Caroline Lambrecht Dittgen, Cristian de Souza Batista, Jaqueline Pozzada dos Santos, Graziella Pinheiro Bruni, M. C. Elias, Nathan Levien Vanier
Topics & Concepts
Food scienceStarchFerulic acidDigestion (alchemy)ChemistryCatechinPolyphenolBlack riceRaw materialAntioxidantBiochemistryChromatographyOrganic chemistryFood composition and propertiesGinkgo biloba and Cashew ApplicationsPhytochemicals and Antioxidant Activities