Article ID Journal Published Year Pages File Type
8334619 International Journal of Biological Macromolecules 2012 4 Pages PDF
Abstract
► The information on the fermentation characteristics of RS in vitro have been provided. ► RS prepared by the enzymatic method is a promising ingredient of functional foods. ► RS-produced acids are affected by the fermentation extract source, i.e., by the existence of microbial flora.
Keywords
Related Topics
Life Sciences Biochemistry, Genetics and Molecular Biology Biochemistry
Preview
Fermentation characteristics of resistant starch from maize prepared by the enzymatic method in vitro
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