Strategies for the manufacture of resistant starch
- 1 July 2000
- journal article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 11 (7) , 245-253
- https://doi.org/10.1016/s0924-2244(01)00005-x
Abstract
No abstract availableThis publication has 34 references indexed in Scilit:
- Nutritional Aspects and Safety of Modified Food StarchesNutrition Reviews, 2009
- Complex Carbohydrates and Resistant StarchNutrition Reviews, 2009
- Amylose and Amylopectin Interact in Retrogradation of Dispersed High‐Amylose StarchesCereal Chemistry Journal, 1999
- Initial Heating Temperature and Native Lipid Affects Ordering of Amylose During Cooling of High‐Amylose StarchesCereal Chemistry Journal, 1999
- Retrogradation of du wx and su2 wx Maize Starches After Different Gelatinization Heat TreatmentsCereal Chemistry Journal, 1998
- Measurement of resistant starch in vitro and in vivoBritish Journal of Nutrition, 1996
- Effect of Moisture Content on the Melting of Wheat StarchStarch ‐ Stärke, 1996
- Structural discrepancies in resistant starch obtained in vivo in humans and in vitroCarbohydrate Polymers, 1993
- Partial Digestibility of Cooked Amylomaize Starch in Humans and MiceStarch ‐ Stärke, 1977
- Development of “Amylomaize”—Corn Hybrids With High Amylose Starch: II. Results of Breeding Efforts1Agronomy Journal, 1958