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

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 455-462

  Alsaffar, Ayten Aylin ^a  

^a YEDITEPE UNIVERSITY   (Turkey)

Author keywords

Cereal processing; Cooking; Extrusion; Food constituents; Resistant starch; Tempering

Indexed keywords

BENEFICIAL EFFECTS; CEREAL GRAINS; CEREAL PROCESSING; DIETARY FIBRE; FOOD CONSTITUENTS; FOOD MATRIXES; HUMAN HEALTH; PROCESSING TECHNIQUE; RESISTANT STARCH;

EXTRUSION; STARCH; SUGARS; TEMPERING; THERMAL PROCESSING (FOODS);

CEREAL PRODUCTS;

EID: 79951968350     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02529.x     Document Type: Review

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