Harnessing the power of resistant starch a narrative review of its health impact and processing challenges(1)
相关推荐
-
Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch
2025-08-27 34 -
Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index
2025-09-04 19 -
Effect of psyllium husk soluble fibre as a starch replacement in noodles made from spent brewers’ grains
2025-10-23 46 -
A novel method for obtaining high amylose starch fractions from debranched starch
2025-12-22 30 -
Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds
2026-02-26 21 -
Coffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics
2026-05-06 34 -
The inhibitory effect of arabinoxylan on the digestion of waxy, normal and high-amylose maize starches after high temperature cooking
2026-05-06 22 -
Prebiotic Potential of Dietary Beans and Pulses and Their Resistant Starch for Aging-Associated Gut and Metabolic Health
2026-05-06 20 -
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
2026-05-06 24 -
Characterization of black rice starch: enzymatic hydrolysis with amyloglucosidase and morphostructural, thermal, and rheological properties of native varieties from Brazil and China
2026-05-06 30
作者详情
相关内容
-
Coffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
-
The inhibitory effect of arabinoxylan on the digestion of waxy, normal and high-amylose maize starches after high temperature cooking
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
-
Prebiotic Potential of Dietary Beans and Pulses and Their Resistant Starch for Aging-Associated Gut and Metabolic Health
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
-
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
-
Characterization of black rice starch: enzymatic hydrolysis with amyloglucosidase and morphostructural, thermal, and rheological properties of native varieties from Brazil and China
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
