2023peer-reviewed61 citations
Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes
Weidong Zhang, Haibin Zhu, Liyuan Rong, Yi Chen, Qiang Yu, Mingyue Shen +1 more
Food Research International
Concepts
StarchFood scienceChemistryBranAnthocyaninAmyloseDPPHResistant starch