Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean
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Title
Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume -, Issue -, Pages 1-11
Publisher
Informa UK Limited
Online
2020-01-28
DOI
10.1080/09637486.2020.1719389
References
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