Cargando…
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: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
|
| 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 |