High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
Caili Li, Sushil Dhital, Michael J. Gidley
Topics & Concepts
AmyloseFood scienceStarchIngredientChemistryWheat flourResistant starchRice flourHydrolysisDigestion (alchemy)BiochemistryChromatographyOrganic chemistryRaw materialFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology