Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 28 (2) , 97-109
- https://doi.org/10.1016/0308-8146(88)90139-2
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Rates of starch hydrolysis and changes in viscosity in a range of common foods subjected to simulated digestion in vitroJournal of the Science of Food and Agriculture, 1985
- Gelation of amyloseCarbohydrate Research, 1985
- The Isolation of Cereal Starches in the LaboratoryStarch ‐ Stärke, 1966