Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids In Vitro Contributes to Resistant Starch Formation
Author:
Affiliation:
1. Human Nutrition Unit, University of Sydney, NSW, Australia 2006
2. Department of Agricultural Chemistry and Soil Science, University of Sydney, NSW, Australia 2006
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/130/8/2006/24004884/4w080002006.pdf
Reference25 articles.
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3. Resistant starch: formation and measurement of starch that survives exhaustive digestion with amylotic enzymes during the determination of dietary fibre;Berry;J. Cereal Sci.,1986
4. The structure and interactions of starch with food constituents;Biliaderis;Can. J. Physiol. Pharamacol.,1991
5. Food properties affecting the digestion and absorption of carbohydrates;Björck;Am. J. Clin. Nutr.,1994
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