Effect of storage on resistant starch and amylose content of cereal–pulse based ready-to-eat commercial products

Author:

Kumari Mohana,Urooj Asna,Prasad N. Narayan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Structural changes during the retrogradation of legume starches modify the in vitro fermentation;Abia;Journal of Agricultural Food Chemistry,1993

2. Nutritional Role of Resistant Starch: Chemical structure Vs Physiological function;Annison;Annual Reviews of Nutrition,1994

3. Association of Official Agricultural Chemists (AOAC) (1984). Methods of analysis, (14th Ed.). Washington, DC, Sections 7.003, 7.009, 7.015, 7.066.

4. Rapid enzymatic assay of insoluble and soluble dietary fibres;Asp;Journal of Agriculture and Food Chemistry,1983

5. Resistant starch: formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fiber;Berry;Journal of Cereal Science,1986

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