Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels

Title
Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels
Authors
Keywords
Hard-to-cook, Hardness, Microstructure, Starch digestion kinetics, High-performance anion exchange chromatography, Dinitrosalicylic acid assay, Bambara groundnuts, Storage
Journal
FOOD RESEARCH INTERNATIONAL
Volume 120, Issue -, Pages 1-11
Publisher
Elsevier BV
Online
2019-02-13
DOI
10.1016/j.foodres.2019.02.022

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