Influence of Botanical Source and Processing on Formation of Resistant Starch Type III-Reference-Cited by-同舟云学术

Influence of Botanical Source and Processing on Formation of Resistant Starch Type III

Published:1998-11 Issue:6 Volume:75 Page:802-804
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

García-Alonso Alejandra¹²,Saura-Calixto Fulgencio¹,Delcour Jan A.³

Affiliation:

1. Departamento de Metabolismo y Nutrición, Instituto del Frio, CSIC, Avda Ramiro de Maeztu s/n, Ciudad Universitaria, 28040 Madrid, Spain.

2. Corresponding author. Phone: +34-91-544 56 07; Fax: +34-91-549 36 27; E-mail: ifrg102@if.csic.es.

3. Laboratory of Food Chemistry, Faculty of Agriculture and Applied Biological Sciences, Katholieke Universiteik Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference11 articles.

1. Physical chemical characterisation of resistant starch from wheat

2. Formation of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo

3. Physicochemical Studies on Resistant StarchIn VitroandIn Vivo

4. Resistant Starch Formation: Standardization of a High-Pressure Autoclave Process

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