The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice

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J Ratseewo1, F J Warren2, S Siriamornpun1

  • 1Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand.

Food Chemistry
|July 2, 2019
PubMed

Keywords:
Amylose contentAnthocyanin contentLogarithm of slopePhenolicsStarch digestion

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