Polymorphism of resistant starch type III

By Keren Shamai, H. Bianco‐Peled, E. Shimoni. 2003

181 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c5ac2fe0f648131aa4ff7b2daf2710baa25ce3c9

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In Food Science

1. N. Malleshi

Citations in the corpus

• Studies of the processing and characterization of corn starch and its composites with banana and sugarcane fibers from Brazil. (2010, background): “36 Å, respectively), are characteristic of an A-type starch, and the crystalline structure is typical of cereals (Shamai et al., 2003; Zobel, 1988).”
• Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review (2014, background): “Formation of RS is associated with retrogradation of amylose (Englyst et al. 1992; Shamai et al. 2003) during which enzyme resistant amylose–amylose linkages are formed.”