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Rheological properties and effects of in vitro gastrointestinal digestion on functional components and antioxidant activities of cooked yam flour
There is dearth of documented information on rheological behavior, bioaccessibility and antioxidant potential of cooked yam flour (CY). This study was carried out to evaluate rheological properties and effects of in vitro gastrointestinal digestion (GID) on functional compositions and antioxidant ac...
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| Published in: | Food Sci Biotechnol |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer Singapore
2019
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6595022/ https://ncbi.nlm.nih.gov/pubmed/31275699 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-00542-z |
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