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      Effect of food processing on the resistant starch content of cereals and cereal products - a review : Processing and resistant starch in cereals

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      Journal: International Journal of Food Science & Technology
      Publisher: Wiley-Blackwell

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          A starch hydrolysis procedure to estimate glycemic index

          Isabel Goñi, Alejandra Garcia-Alonso, Fulgencio Saura-Calixto (1997)
          Article 0 comments Cited 268 times – based on 0 reviews     Review now
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            The roles of amylose and amylopectin in the gelation and retrogradation of starch

            Stephen G. Ring, Paul D. Orford, Victor Morris … (1985)
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              Resistant starch as functional ingredient: A review

              E. Fuentes-Zaragoza, M.J. Riquelme-Navarrete, E. Sánchez-Zapata … (2010)
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                Author and article information

                Journal
                Title: International Journal of Food Science & Technology
                Publisher: Wiley-Blackwell
                ISSN: 09505423
                Publication date Created: March 2011
                Publication date (Print): March 24 2011
                Volume: 46
                Issue: 3
                Pages: 455-462
                Article
                DOI: 10.1111/j.1365-2621.2010.02529.x
                SO-VID: 750c3e49-2fbb-4990-bf5c-283ac53e996d
                Copyright © © 2011
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                http://doi.wiley.com/10.1002/tdm_license_1.1

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