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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...
Autores principales: | Roman, Laura, Martinez, Mario M. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
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 |
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