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Sensory characteristics of high-amylose maize-resistant starch in three food products

Type 2 resistant starch from high-amylose maize (HAM-RS2) is considered a functional ingredient due to its positive organoleptic and physiochemical modifications associated with food and physiological benefits related to human health. The sensory characteristics of three types of food products (muff...

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Detalles Bibliográficos
Autores principales:	Maziarz, Mindy, Sherrard, Melanie, Juma, Shanil, Prasad, Chandan, Imrhan, Victorine, Vijayagopal, Parakat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Blackwell Publishing Ltd 2013
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967749/ https://www.ncbi.nlm.nih.gov/pubmed/24804020 http://dx.doi.org/10.1002/fsn3.15

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