Steam-Cooking and Dry Heating Produce Resistant Starch in Legumes
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9) , 2642-2645
- https://doi.org/10.1021/jf950824d
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Effect of processing on blood glucose and insulin responses to starch in legumesJournal of Agricultural and Food Chemistry, 1992
- Incomplete Digestion of Legume Starches in Rats: A Study of Precooked Flours Containing Retrograded and Physically Inaccessible Starch FractionsJournal of Nutrition, 1992
- Is atherosclerosis an autoimmune disease?Trends in Food Science & Technology, 1992
- A Heliothis zea antifeedant from the abundant birchbark triterpene, betulinJournal of Agricultural and Food Chemistry, 1990
- Chemical and Enzymatic Modifications of the Pasting Properties of Legume StarchesStarch ‐ Stärke, 1989
- A Rapid Method for the Analysis of StarchStarch ‐ Stärke, 1986
- Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheatJournal of Cereal Science, 1985