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Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility

Sean Jun Leong Ou1, Jingying Yu2, Weibiao Zhou2

  • 1Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore.

Food Chemistry
|December 16, 2021
PubMed

Keywords:
AnthocyaninsDigestibilityFunctional foodMicrostructureStarch

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