Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects
Modern diets are often deficient in dietary fibre, increasing chronic disease risk. Reformulating staple foods like bread with resistant starch (RS) offers a practical solution. This study evaluated the partial replacement of flour with high concentration of RS-II, RS-III, RS-IV, and RS2-IV in bread...
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| Auteurs principaux: | , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Elsevier
2026-06-01
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| Collection: | Future Foods |
| Sujets: | |
| Accès en ligne: | http://www.sciencedirect.com/science/article/pii/S2666833526000250 |
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