Production and characterisation of resistant starch and its utilisation as food ingredient: a review
Author:
Affiliation:
1. Faculty of Engineering, Department of Food Engineering, Sakarya University, Esentepe Campus, 54187 Sakarya, Turkey
2. Faculty of Engineering, Department of Food Engineering, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0367
Reference93 articles.
1. Resistant Starch-rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization
2. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch
3. A Study of Some Physicochemical Properties of High-Crystalline Tapioca Starch
4. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter
5. Production of low fat cakes supplemented with enzyme resistant starch133
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