Preparation Techniques, Benefits and Application of Resistant Starch

by Riyan Anggriawan

Resistant Starch (RS) content in food is naturally classified as very low so there is a need of some modifications to increase its content. Over the last two decades, many starch modification methods have been investigated to increase the number of RS, ranged from conventional methods which are physical methods involving heat such as hydrothermal methods (heat moisture treatment, annealing, autoclaving-cooling), to the latest non-conventional methods...

• Format: Paperback
• Language: English
• ISBN: 6202666315
• ISBN13: 9786202666312
• Release Date: June 2020
• Publisher: LAP Lambert Academic Publishing
• Length: 64 Pages
• Weight: 0.23 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"