Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures

International Journal of Food Science and Technology

Volumn 53, Issue 8, 2018, Pages 1962-1971

  Klunklin, Warinporn ^a   Savage, Geoffrey ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Antioxidants; flour functional properties; in vitro digestibility; purple rice flour; wheat flour

Indexed keywords

MIXTURES; NUTRITION; STARCH;

FUNCTIONAL PROPERTIES; NUTRITIONAL PROPERTIES; PHYSICOCHEMICAL CHARACTERISTICS; PURPLE RICE; STARCH DIGESTIBILITIES; VITRO DIGESTIBILITIES; VITRO STARCH DIGESTIBILITIES; WHEAT FLOURS;

ANTIOXIDANTS;

EID: 85047790285     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13785     Document Type: Article

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