Publication | Closed Access

Differentiating the nutrient composition, in-vitro starch digestibility, individual polyphenols and anti-oxidant properties of raw and popped makhana (Euryale ferox)

Food ChemistryNutritionNutrient BioavailabilityPopped MakhanaFood Bioactive CompoundIndividual PolyphenolsIn-vitro Starch DigestibilityMetabolismPolyphenolics