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Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing

Suleiman A Althawab1, Derrick B Amoako1, George A Annor2

  • 1Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.

Food Chemistry
|April 22, 2023
PubMed

Keywords:
AmyloseDietary fiberGlucoseResistant starch: starch-polyphenol interaction

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