Resistant Starch–A Review
作者： M.G. Sajilata , Rekha S. Singhal , Pushpa R. Kulkarni
DOI: 10.1111/J.1541-4337.2006.TB00076.X
关键词: Health benefits 、 Bioavailability 、 Dietary fiber 、 Biology 、 Starch 、 Resistant starch 、 Biotechnology 、 Food science
摘要: … These changes were due mainly to retrogradation, as indicated by increased retrograded resistant starch (RRS) levels which accounted for the major portion of the total RS. Although …
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