| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540501 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠Ten and twenty percent resistant starch can be added to pasta with minimal impact on quality. ⺠RS addition lowers the in vitro starch hydrolysis rate in the pasta. ⺠In vitro enzymatic digestion enhances crystallinity of the digested pasta residue. ⺠XRD and SAXS provide evidence to understand changes in pasta digestion.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nisha Aravind, Mike Sissons, Christopher M. Fellows, Jaroslav Blazek, Elliot P. Gilbert,