Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage

Bread Staling: Updating the View

(2014) C. Fadda et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Resistant starch in food industry: A changing outlook for consumer and producer

(2014) Aziz Homayouni et al.   STARCH-STARKE

Resistant Starch and Energy Balance: Impact on Weight Loss and Maintenance

(2013) Janine A. Higgins   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Resistant starch

(2012) Janine A. Higgins et al.   CURRENT OPINION IN GASTROENTEROLOGY

Effect of frying, baking and storage conditions on resistant starch content of foods

(2011) Baljeet Singh Yadav   British Food Journal

Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking

(2011) Alessandro Angioloni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Resistant starch as prebiotic: A review

(2011) Evangélica Fuentes-Zaragoza et al.   STARCH-STARKE

A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects

(2011) Elinor Hallström et al.   Food & Nutrition Research

Impact of the addition of resistant starch from modified pea starch on dough and bread performance

(2010) Juan Mario Sanz-Penella et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Resistant starch as functional ingredient: A review

(2010) E. Fuentes-Zaragoza et al.   FOOD RESEARCH INTERNATIONAL

Effect of baking on nutritional properties of starch in organic spelt whole grain products

(2008) El-Sayed M. Abdel-Aal et al.   FOOD CHEMISTRY