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 the...

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Detalhes bibliográficos
Autor principal: Amaral, Olga (author)
Outros Autores: Guerreiro, Catarina S. (author), Gomes, Ana (author), Cravo, Marília (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Resistant starch
Wheat bread
Retrogradation
Storage
Indexação Scopus
Indexação ISI
Texto completo:http://hdl.handle.net/20.500.12207/4808
País:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/4808

Texto Completo

http://hdl.handle.net/20.500.12207/4808

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