Preparation, health benefits and applications of resistant starch-a review

Author:

Ashwar Bilal Ahmad1,Gani Adil1,Shah Asima1,Wani Idrees Ahmed1,Masoodi Farooq Ahmad1

Affiliation:

1. Department of Food Science and Technology; University of Kashmir; Srinagar India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference177 articles.

1. Aspectos generales dela aplicación de la tecnología sous-vide a los productos pesqueros;Fuentes-Zaragoza;Aliment. Equip. Tecnol.,2009

2. Resistant Starch as functional ingredient-A review;Fuentes-Zaragoza;Food Res. Int.,2010

3. Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis);Garcia-Segovia;J. Food Eng.,2007

4. Los alimentos del bienestar: Alimentacion del siglo XXI;Perez-Alvarez;I. Aliment.,2008

5. Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit;Sanz;Food Hydrocol.,2008

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