Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives

Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant sta...

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Detalles Bibliográficos
Autores principales: Roman, Laura, Martinez, Mario M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678428/
https://www.ncbi.nlm.nih.gov/pubmed/31331021
http://dx.doi.org/10.3390/foods8070267

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678428/
https://www.ncbi.nlm.nih.gov/pubmed/31331021
http://dx.doi.org/10.3390/foods8070267

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