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The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice. (2019)

First Author: Ratseewo J

Attributed to: Modification of carbohydrate quality in cereals and its consequences for digestion and metabolism funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2019.06.016

PubMed Identifier: 31260990

Publication URI: http://europepmc.org/abstract/MED/31260990

Type: Journal Article/Review

Volume: 298

Parent Publication: Food chemistry

ISSN: 0308-8146