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Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers
Resistant starch (RS) content was determined in the conventionally boiled (H(1)) and pressure-cooked (H(2)) cereals, legumes and tubers using enzymatic method. Both H(1) and H(2) legumes contained higher amount of RS as compared to cereals and tubers. H(1) and H(2) lentils showed highest RS content...
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| Main Authors: | , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer-Verlag
2010
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550986/ https://ncbi.nlm.nih.gov/pubmed/23572606 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0020-6 |
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