Formation of resistant starch in non-glutinous rice flour heated in a sorghum extract: Contribution of proteins combined with 3-deoxyanthocyanidins and procyanidins

Food and Humanity 2026

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Authors: Umeo Takahama, Toshihiro Ansai, Sachiko Hirota

DOI: 10.1016/j.foohum.2026.101002

Cited by: 0

References: 36

Fields of Study & Subjects

Food composition and properties GABA and Rice Research Phytochemicals and Antioxidant Activities

References 36