Effect of RS4 resistant starch on extruded ready-to-eat (RTE) breakfast cereal quality

Cereal Chemistry

Volumn 88, Issue 6, 2011, Pages 584-588

  Miller, Rebecca A ^a   Jeong, Juhui ^a   Maningat, Clodualdo C ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b MGP Ingredients Inc ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; MOISTURE DETERMINATION; STARCH;

AIR CELLS; CEREAL QUALITY; CORN FLOUR; DIETARY FIBRE; FIBERS CONTENT; MOISTURE UPTAKE; READY-TO-EAT BREAKFAST CEREALS; RESISTANT STARCH; WHEAT STARCH; WHOLE CORN;

MOISTURE;

EID: 83755181553     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-05-11-0058     Document Type: Article

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