Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads
María Santamaría, Raquel Garzón, Adriana Skendi, Μαρία Παπαγεωργίου, Cristina M. Rosell
Topics & Concepts
PolyphenolFood scienceChemistryHydrolysisGluten freeIn vitroStarchGlutenBiochemistryAntioxidantFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications