Application of cereals and cereal components in functional foods: a review.

By D. Charalampopoulos, Ruohang Wang, S. Pandiella, C. Webb. Journal of food microbiology, 2002

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The Beneficial Use of Cereal and Cereal Components in Probiotic Foods (2009, background): “,( 7 ) among other topics, discussed cereals as substrates for probiotics.”
Molecular genetic approaches to increasing mineral availability and vitamin content of cereals (2007, background): “The fibre contents of cereals can be very high (up to 16%) and the majority of fibre consists of insoluble polysaccharides and lignin (Charalampopoulos et al., 2002).”
Functional food. Product development, marketing and consumer acceptance--a review. (2008, neutral): “…such as starch, can be used as encapsulation materials for probiotics in order to improve their stability during storage and enhance their viability during their passage through the adverse conditions of the gastrointestinal tract (Brennan & Cleary, 2005; Charalampopoulos et al., 2002).”
Resistant starch as functional ingredient: A review (2010, methodology): “The manufacture of resistant starch usually involves partial acid hydrolysis and hydrothermal treatments, heating, retrogradation, extrusion cooking, chemical modification and repolymerisation (Charalampopoulos et al., 2002).”