Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation

Author： Mangala S.L.   Udayasankar K.   Tharanathan R.N.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.64, Iss.3, 1999-02, pp. : 391-396

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

An approach to the influence of nutrients and other food constituents on resistant starch formation

By Escarpa A.   Gonzalez M.C.   Morales M.D.   Saura-Calixto F.  

Food Chemistry, Vol. 60, Iss. 4, 1997-12 ,pp. : 527-532

Elsevier

Access to resources Recommend Favorite

Resistant starch derived from processed legumes: in vitro and in vivo fermentation characteristics

By Mahadevamma S.   Shamala T. R.   Tharanathan R. N.  

International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 5, 2004-08 ,pp. : 399-405

Informa Healthcare

Access to resources Recommend Favorite

Non-starch polysaccharide-phenolic acid complexes from native and germinated cereals and millet

By Rao R.S.P.   Muralikrishna G.  

Food Chemistry, Vol. 84, Iss. 4, 2004-03 ,pp. : 527-531

Elsevier

Access to resources Recommend Favorite

Resistant starch derived from processed ragi (finger millet, Eleusine coracana) flour: structural characterization

By Mangala S.L.   Ramesh H.P.   Udayasankar K.   Tharanathan R.N.  

Food Chemistry, Vol. 64, Iss. 4, 1999-03 ,pp. : 475-479

Elsevier

Access to resources Recommend Favorite

Effect of storage on resistant starch content of processed ready-to-eat foods

By Namratha J.   Asna U.   Prasad N.N.  

Food Chemistry, Vol. 79, Iss. 3, 2002-11 ,pp. : 395-400

Elsevier

Access to resources Recommend Favorite