Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns
Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its e...
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https://eprints.ums.edu.my/id/eprint/27528/1/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vito%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/27528/2/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vito%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/27528/
https://www.sciencedirect.com/science/article/pii/S0733521021000175?casa_token=L1m0933rfw0AAAAA:x9yNcl4to5VtKFdYxEBbJi9Wjh1zR8hED_ERbfMak0QHiK2vOCafGUEHmTc1WA7rmNTh3tDTfF2Q