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Effects of varied preparation processes on polyphenol-rice starch complexes, in vitro starch digestion, and

Jia Yang1, Mengji Dong1, Fang Fang1

  • 1School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China.

Food Chemistry
|April 23, 2024
PubMed

Keywords:
Different preparation processesPolyphenolsPolyphenols releaseRice starchStarch digestion

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