Sustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content
Naphatrapi Luangsakul, Tai Van Ngo
Topics & Concepts
AmyloseFood sciencePolyphenolStarchChemistryResistant starchBiochemistryAntioxidantFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications