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Developing, Verifying, and Evaluating a Menu Using Foods With Naturally Occurring Resistant Starch
OBJECTIVES: Dietary interventions utilizing resistant starch (RS) have traditionally used the supplement form. However, it is unknown if similar amounts of RS could be achieved by incorporating RS containing foods in a daily menu. The first objective was to develop a menu with foods with naturally o...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193955/ http://dx.doi.org/10.1093/cdn/nzac053.067 |