Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods-Reference-Cited by-同舟云学术

Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods

Published:2019-10 Issue: Volume:295 Page:646-652
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chusak Charoonsri,Ying Jowynn Ang Yu,Zhien Joseph Lim,Pasukamonset Porntip,Henry Christiani Jeyakumar,Ngamukote Sathaporn,Adisakwattana Sirichai^ORCID

Funder

Chulalongkorn University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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5. Quality characteristics and antioxidant properties of rice chiffon cakes with wild grape powder;Bing;Journal of the Korean Society of Food Science and Nutrition,2015

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