Study of the protein, antioxidant activity, and starch during in vitro simulated digestion of green wheat and wheat cooked flours
The aim of this study was to investigate the changes in protein, antioxidant activity, and starch of two varieties of green wheat and wheat in vitro simulated digestion. The experiment was used a new in vitro simulated digestion process which was closer to the body’s digestive system. The protein ut...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1754234 |