Increasing Dietary Fiber in Foods: The Case for Phosphorylated Cross-Linked Resistant Starch, a Highly Concentrated Form of Dietary Fiber-Reference-Cited by-同舟云学术

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Increasing Dietary Fiber in Foods: The Case for Phosphorylated Cross-Linked Resistant Starch, a Highly Concentrated Form of Dietary Fiber

Published:2009 Issue: Volume: Page:
ISSN:0146-6283
Container-title:Cereal Foods World
language:
Short-container-title:CFW

Author:

Woo

Publisher

Scientific Societies

Subject

Food Science

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In vitro digestibility of different types of resistant starches under high-temperature cooking conditions;Food Hydrocolloids;2020-10

2. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch;Journal of the Science of Food and Agriculture;2020-07-25

3. Food prototype containing resistant starch type 4 on postprandial glycemic response in healthy adults;Food & Function;2020

4. Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies;Journal of Cereal Science;2019-11

5. Physicochemical Properties, Modifications, and Applications of Resistant Starches;Starches for Food Application;2019

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