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Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures

Published Online: 2021-10-27

Published Print: 2022-03

Authors

Zhao, Jing-Wen

Jie-Chen,

Hu, Wen-Xuan

Ling-Chen,

Chen, Fu-sheng
Funding

Funding for this research was provided by:

Natural science Innovation Fund Support Plan of Henan University of Technology (2020ZKCJ13)

National Key Research and Development Program of China (2016YFD04012021)
License Information

Text and Data Mining valid from 2021-10-27

Version of Record valid from 2021-10-27
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Article History

Received: 14 August 2021

Accepted: 18 October 2021

First Online: 27 October 2021

Document is current