Lv5
834 积分 2025-05-19 加入
Measurement of resistant starch in vitro and in vivo
3小时前
待确认
A starch hydrolysis procedure to estimate glycemic index
6天前
已完结
Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility
7天前
已完结
Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility
7天前
已完结
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
20天前
已完结
Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review
21天前
已完结
Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior
23天前
已完结
Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule
23天前
已完结
Starch–Polyphenol Interactions: Impact on Food Structure and Starch Digestibility
25天前
已完结
Polyphenol-mediated structural reorganization of A-, B-, and C-type starches into V-type complexes with modulated digestibility
25天前
已完结
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