Sensory characteristics of high-amylose maize-resistant starch in three food products.
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Resistant starch type 4-enriched diet lowered blood cholesterols and improved body composition in a double blind controlled cross-over intervention.Resistant starch lowers postprandial glucose and leptin in overweight adults consuming a moderate-to-high-fat diet: a randomized-controlled trial.Resistant starch intake at breakfast affects postprandial responses in type 2 diabetics and enhances the glucose-dependent insulinotropic polypeptide--insulin relationship following a second meal.
P2860
Sensory characteristics of high-amylose maize-resistant starch in three food products.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 20 December 2012
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Sensory characteristics of high-amylose maize-resistant starch in three food products.
@en
Sensory characteristics of high-amylose maize-resistant starch in three food products.
@nl
type
label
Sensory characteristics of high-amylose maize-resistant starch in three food products.
@en
Sensory characteristics of high-amylose maize-resistant starch in three food products.
@nl
prefLabel
Sensory characteristics of high-amylose maize-resistant starch in three food products.
@en
Sensory characteristics of high-amylose maize-resistant starch in three food products.
@nl
P2093
P2860
P356
P1476
Sensory characteristics of high-amylose maize-resistant starch in three food products.
@en
P2093
Chandan Prasad
Melanie Sherrard
Mindy Maziarz
Parakat Vijayagopal
Shanil Juma
Victorine Imrhan
P2860
P304
P356
10.1002/FSN3.15
P577
2012-12-20T00:00:00Z