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Browsing Gıda Mühendisliği / Food Engineering by Subject "digestibility; functionality; physiological effects; resistant starch"
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Browsing Gıda Mühendisliği / Food Engineering by Subject "digestibility; functionality; physiological effects; resistant starch"
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Production and characterisation of resistant starch and its utilisation as food ingredient: a review (WAGENINGEN ACADEMIC PUBLISHERS, 2014)Starch is the storage carbohydrate in plants and also the largest source of carbohydrates in human food. Starch and starchy food products can be classified according to their digestibility as rapidly digestible starch, ...
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