1. Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility. (16th April 2022) Authors: Ou, Sean Jun Leong; Yu, Jingying; Zhou, Weibiao; Liu, Mei Hui Journal: Food chemistry Issue: Volume 374(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗