Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule

Author:

Amoako Derrick B.,Awika Joseph M.

Funder

USDA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Approved methods of analysis;AACC-International,2010

2. Starches, sugars and obesity;Aller;Nutrients,2011

3. Major cereal grains production and use around the world;Awika,2011

4. Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties;Awika;Lwt-Food Science and Technology,2009

5. Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations;Baks;Carbohydrate Polymers,2007

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