Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products-Reference-Cited by-同舟云学术

Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products

Published:2019-05 Issue: Volume:119 Page:187-195
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Takahama Umeo,Hirota Sachiko,Yanase Emiko

Funder

JSPS KAKENHI

Tojuro Iijima Foundation for Food Science and Technology, Japan.

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. Isolation, identification and organoleptic astringency of dimeric proanthocyanidins occurring in adzuki bean;Ariga;Agricultural and Biological Chemistry,1981

4. Affinity of procyanthocyanidins and their oxidation products for haze-forming proteins of beer and the formation of chill haze;Asano;Agricultural and Biological Chemistry,1984

5. Physical properties of starch I. Relationship between iodine stain and chain length;Bailey;Journal of Biological Chemistry,1961

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