A Kinetic Study on Starch Digestibility and Polyphenol Release of Different Physically Modified Riceberry Flours during <i>In Vitro</i> Stimulated Gastrointestinal Digestion

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dc.contributor.authorNgo Van Tai
dc.contributor.authorNaphatrapi Luangsakul
dc.date.accessioned2025-07-21T06:13:00Z
dc.date.issued2025-06-30
dc.identifier.doi10.4028/p-4ntd6c
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14480
dc.subjectDigestion
dc.subject.classificationFood composition and properties
dc.titleA Kinetic Study on Starch Digestibility and Polyphenol Release of Different Physically Modified Riceberry Flours during <i>In Vitro</i> Stimulated Gastrointestinal Digestion
dc.typeArticle

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