Mitigating the in vitro enzymatic digestibility of noodles by aqueous extracts of Malay cherry leaves.
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DOI: 10.1016/j.foodchem.2017.04.032
Abstract: Aqueous extracts of Malay cherry leaves was incorporated into wheat, rice, tapioca, and potato flours with the purpose to formulate noodles with slow digestibility. In vitro digestion studies of these noodle prototypes were carried out… read more here.
Keywords: extracts malay; aqueous extracts; malay cherry; cherry leaves ... See more keywords