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