High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality
Author:
Affiliation:
1. Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
Funder
Australian Research Council Linkage grant
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12416/fullpdf
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4. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics;Aravind;Food Chemistry,2013
5. Effects of starch amylose content of wheat on textural properties of white salted noodles;Baik;Cereal Chemistry,2003
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