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Impact of red kidney bean protein on starch digestion and exploring its underlying mechanism

Zhiqian Wang1, Mingcong Fan1, Kanza Hannachi1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

International Journal of Biological Macromolecules
|September 26, 2023
PubMed

Keywords:
Red kidney bean proteinStarch digestibilityα-Amylase

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