Science and Technology of Food Industry

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WANG Yi, CHEN Zu-qin, LI Ping, HUANG Wen-li. Preparation and physiological function of resistant starch and its application[J]. Science and Technology of Food Industry, 2017, (02): 396-400. DOI: 10.13386/j.issn1002-0306.2017.02.068
Citation: WANG Yi, CHEN Zu-qin, LI Ping, HUANG Wen-li. Preparation and physiological function of resistant starch and its application[J]. Science and Technology of Food Industry, 2017, (02): 396-400. DOI: 10.13386/j.issn1002-0306.2017.02.068
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Preparation and physiological function of resistant starch and its application

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  • Resistant starch( RS),a functional food with low calorie and high content of dietary fiber,has multi- benefit for health.It attracts more and more attention all over the world in food field. Here,we focus on the classification,preparation and physiological function of resistant starch.In addition,its application in food and other industry was summarized.
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