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Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean
| Title: | Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean | Authors: | Morina, Filis   ; Hirota, Sachiko; Takahama, Umeo |
Issue Date: | 2020 | Publication: | International Journal of Food Sciences and Nutrition | ISSN: | 0963-7486 International Journal of Food Sciences and Nutrition Search Idenfier |
Publisher: | Taylor & Francis Ltd, Abingdon | Type: | Article | Collation: | vol. 71 br. 6 str. 715-725 | DOI: | 10.1080/09637486.2020.1719389 | WoS-ID: | 000511316800001 | Scopus-ID: | 2-s2.0-85089995541 | PMID: | 31986936 | URI: | https://enauka.gov.rs/handle/123456789/318500 http://rimsi.imsi.bg.ac.rs/handle/123456789/1299 |
Project: | Ministry of Education, Science, and Culture in JapanMinistry of Education, Culture, Sports, Science and Technology, Japan (MEXT) [16K00836] Kieikai Research FoundationKieikai Research Foundation KOROLID Grant [CZ.02.1.01/0.0/0.0/15_003/0000336] |
M-category: | 21M21 |
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