An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis
Abstract
Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the...
Paper Details
Title
An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis
Published Date
Jul 25, 2019
Journal
Volume
77
Issue
11
Pages
748 - 764
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