Resistant starch—An accessible fiber ingredient acceptable to the Western palate-Reference-Cited by-同舟云学术

Resistant starch—An accessible fiber ingredient acceptable to the Western palate

Published:2022-04-27 Issue:3 Volume:21 Page:2930-2955
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Walsh Sarah Kate¹^ORCID,Lucey Alice¹^ORCID,Walter Jens²³^ORCID,Zannini Emanuele¹^ORCID,Arendt Elke K.¹²^ORCID

Affiliation:

1. School of Food and Nutritional Sciences University College Cork Cork Ireland

2. APC Microbiome Institute Cork Ireland

3. School of Microbiology and Department of Medicine University College Cork Cork Ireland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12955

Reference108 articles.

1. Green Banana Processing, Products and Functional Properties

2. Physicochemical properties and sensory attributes of resistant starch‐supplemented granola bars and cereals;Aigster A.;Lebensmittel‐Wissenschaft + [i.e. Und] Technologie.,2011

3. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch

4. EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH

5. The effect of acute consumption of resistant starch on appetite in healthy adults; a systematic review and meta-analysis of the controlled clinical trials

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