Resistant starch: A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods

Author:

Perera A.,Meda V.,Tyler R.T.

Publisher

Elsevier BV

Subject

Food Science

Reference107 articles.

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2. HCO3− secretion in the esophagal submucosal glands;Abdulnour-Nakhoul;American Journal of Physiology,2005

3. Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices;Åkerberg;Journal of Cereal Science,1998

4. An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber;Åkerberg;The Journal of Nutrition,1998

5. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food Chemistry,2007

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