Fatty Acids, Epicatechin-Dimethylgallate, and Rutin Interact with Buckwheat Starch Inhibiting Its Digestion by Amylase: Implications for the Decrease in Glycemic Index by Buckwheat Flour

Published 2010 View Full Article

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Title
Fatty Acids, Epicatechin-Dimethylgallate, and Rutin Interact with Buckwheat Starch Inhibiting Its Digestion by Amylase: Implications for the Decrease in Glycemic Index by Buckwheat Flour
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 23, Pages 12431-12439
Publisher
American Chemical Society (ACS)
Online
2010-11-09
DOI
10.1021/jf102313b

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