Rice and common bean blends: Effect of cooking on in vitro...

Food Chemistry 2021 / 03 Vol. 340

Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile

da Silva Lindemann, Igor, Lambrecht Dittgen, Caroline, de Souza Batista, Cristian, Pozzada dos Santos, Jaqueline, Pinheiro Bruni, Graziella, Cardoso Elias, Moacir, Levien Vanier, Nathan
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Volume:
340
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127908
Date:
March, 2021
File:
PDF, 723 KB
2021
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