Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures
Jingwen Zhao, Jie-Chen, Wen-Xuan Hu, Ling-Chen, Fusheng Chen
Topics & Concepts
StarchRetrogradation (starch)PolyphenolFood scienceChemistryResistant starchCrystallinityBiochemistryAmyloseAntioxidantCrystallographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood Quality and Safety Studies