Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile.
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DOI: 10.1016/j.foodchem.2020.127908
Abstract: This study aims to evaluate the effects of in vitro digestion of rice and common bean blends on phenolics content and profile. Black and carioca beans were used as common bean sources. Blends consisted of… read more here.
Keywords: rice; starch digestibility; bean blends; common bean ... See more keywords