Resistant Starch — An Update on Its Physiological Effects
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-5967-2_21.pdf
Reference67 articles.
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4. Siljeström M, Asp NG. Resistant starch formation during baking - effect of baking time and temperature and variation in recipe. Zeitschrift fiir Lebensmittel-Untersuchung und Forschung 1985;181:4–8.
5. Björck I, Nyman M, Pedersen B, Siljeström M, Asp NG, Eggum SO. On the digestibility of starch in wheat bread - studies in vitro and in vivo. Journal of Cereal Science 1986:4:1–11.
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