A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion
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As compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existing research has mostl... ...
