Resistant starch content and glucose release of different resistant starch commercial ingredients: Effect of cooking conditions

European Food Research and Technology

Volumn 231, Issue 5, 2010, Pages 655-662

  Sanz, T ^a   Martinez Cervera S ^a   Salvador, A ^a   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dietary fibre; Fried battered food; Glucose; Muffins; Resistant starch

Indexed keywords

COOKING CONDITIONS; DIETARY FIBRE; ENRICHED FOOD; FOOD DIGESTION; FRIED BATTERED FOOD; FRIED FOODS; HUMAN DIGESTION; IN-VITRO; MUFFINS; RESISTANT STARCH; THERMAL TREATMENT;

GLUCOSE; STARCH;

FIBERS;

EID: 77955775138     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1315-6     Document Type: Article

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