Effects of baking, pasta production, and extrusion cooking on formation of resistant starch.
Rabe
E
E
Federal Centre for Cereal, Potato and Lipid Research, Institute for Milling and Baking Technology, Detmold, Germany.
Sievert
D
D
D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour; D005511:Food Handling; D013213:Starch / Q000032:analysis*
D004043:Dietary Fiber; D013213:Starch