Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products

Published 2019 View Full Article

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Title
Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products
Authors
Keywords
Adzuki bean, Adzuki-meshi (rice cooked with adzuki bean), Pancreatin, Procyanidins, Slowing down of starch digestion
Journal
FOOD RESEARCH INTERNATIONAL
Volume 119, Issue -, Pages 187-195
Publisher
Elsevier BV
Online
2019-01-26
DOI
10.1016/j.foodres.2019.01.062

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