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Comparison of in vitro starch digestibility and structure of matcha-fortified starch vermicelli from different botanical sources.

Yun Li,Liya Niu,Chao Sun,Jin Tu,Jianhui Xiao

Journal of the science of food and agriculture（2023）

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Abstract
These results provided a theoretical basis for using polyphenols to pursue healthy starch-based food. This article is protected by copyright. All rights reserved.
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Key words
polyphenols, starch-based food, matcha, digestibility, structure, antioxidant
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