Resistant Starch–A Review
M.G. Sajilata, Rekha Satishchandra Singhal, Pushpa R. Kulkarni
Comprehensive Reviews in Food Science and Food Safety · 2006 · 1,657 citations
Abstract
The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.
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Sajilata, M., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant Starch–A review. Comprehensive Reviews in Food Science and Food Safety, 5(1), 1–17. https://doi.org/10.1111/j.1541-4337.2006.tb00076.x
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