Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity

Journal of Cereal Science

Volumn 76, Issue , 2017, Pages 179-185

  Camelo Méndez, Gustavo A ^a   Agama Acevedo, Edith ^a   Tovar, Juscelino ^b   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Antioxidant capacity; Blue maize; Polyphenols; Predicted glycemic index; Uncooked and cooked matrices

Indexed keywords

EID: 85021151084     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.06.009     Document Type: Article

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