MORITA, T., HINO, S., ITO, A., HAN, K., SHIMADA, K., & FUKUSHIMA, M. (2013). Slower Fermentation Rate of Potato Starch Relative to High-amylose Cornstarch Contributes to the Higher Proportion of Cecal Butyrate in Rats. Bioscience of Microbiota, Food and Health.

MORITA, Tatsuya, Shingo HINO, Ayano ITO, Kyu-Ho HAN, Ken-ichiro SHIMADA, and Michihiro FUKUSHIMA. Slower Fermentation Rate of Potato Starch Relative to High-amylose Cornstarch Contributes to the Higher Proportion of Cecal Butyrate in Rats. Bioscience of Microbiota, Food and Health, 2013.

MORITA, Tatsuya, et al. Slower Fermentation Rate of Potato Starch Relative to High-amylose Cornstarch Contributes to the Higher Proportion of Cecal Butyrate in Rats. Bioscience of Microbiota, Food and Health, 2013.