Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread

Muhammad Azeem, Taihua Mu, Miao Zhang

LWT

Food composition and properties

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2021Academic literature57 citations6 claims extractedDOI

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Zhongwei Zhang, Jinsong Bao

Starch - Stärke

Food composition and properties

Abstract Resistant starch (RS) is a non‐digestible carbohydrate that has numerous biological benefits. However, the amounts of RS are limited in most native cereal starches, thus developing...

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Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

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