Resistant starch in food industry: A changing outlook for consumer and producer-Reference-Cited by-同舟云学术

Resistant starch in food industry: A changing outlook for consumer and producer

Published:2013-09-02 Issue:1-2 Volume:66 Page:102-114
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Homayouni Aziz¹,Amini Amir¹,Keshtiban Ata Khodavirdivand¹,Mortazavian Amir Mohammad²,Esazadeh Karim²,Pourmoradian Samira³

Affiliation:

1. Department of Food Science and Technology, Faculty of Nutrition; Tabriz University of Medical Sciences; Tabriz Iran

2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran

3. Nutrition Research Center; Tabriz University of Medical Sciences; Tabriz Iran

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference145 articles.

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3. Potential of prebiotics as functional foods - A review;Sarkar;Nutr. Food Sci.,2007

4. Dietary fibre and health: An overview;Buttriss;Nutr. Bull.,2008

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