Hot-Water Solubilities and Water Sorptions of Resistant Starches at 25°C-Reference-Cited by-同舟云学术

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Hot-Water Solubilities and Water Sorptions of Resistant Starches at 25°C

Published:2003-09 Issue:5 Volume:80 Page:564-566
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Shin Malshick¹,Woo Kyungsoo²,Seib Paul A.³⁴

Affiliation:

1. Department of Food & Nutrition and HERI, Chonnam National University, Gwangju 500-757, Korea.

2. MGP Ingredients Inc., Atchison, KS 66002-0130.

3. Department of Grain Science & Industry, Kansas State University, Manhattan KS 66506.

4. Corresponding author. E-mail: pas@wheat.ksu.edu. Phone: 785-532-4088. Fax: 785-532-7010.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference21 articles.

1. Nutritional Implications Of Resistant Starch

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

3. Resistant starch lowers fecal concentrations of ammonia and phenols in humans

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