Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility
Sean Jun Leong Ou, Jingying Yu, Weibiao Zhou, Mei Hui Liu
Topics & Concepts
StarchFood scienceChemistryRetrogradation (starch)Digestion (alchemy)AnthocyaninGlutenResistant starchPolyphenolMicrostructureBiochemistryAmyloseChromatographyAntioxidantCrystallographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications