Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage
Resistant starch (RS) is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. RS appears to confer considerable health benefits. Processing conditions and ingredients may influence the formation of RS in foodstuffs. The aim of th...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/23059 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/23059 |