Effects of Chemical Modification on in Vitro Rate and Extent of Food Starch Digestion: An Attempt To Discover a Slowly Digested Starch-Reference-Cited by-同舟云学术

Effects of Chemical Modification on in Vitro Rate and Extent of Food Starch Digestion: An Attempt To Discover a Slowly Digested Starch

Published:1999-09-23 Issue:10 Volume:47 Page:4178-4183
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wolf Bryan W.¹,Bauer Laura L.¹,Fahey George C.¹

Affiliation:

1. Ross Products Division, Abbott Laboratories, Columbus, Ohio 43215, Department of Animal Sciences, The Ohio State University, Columbus, Ohio 43210, and Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois, Urbana, Illinois 61801

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9813900

Reference16 articles.

1. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre

2. Hypothesis: Vasa Vasorum and Neovascularization of Human Coronary Arteries

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