Changes of dietary fiber and starch composition of processed potato products during domestic cooking

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Changes of dietary fiber and starch composition of processed potato products during domestic cooking

The effects of domestic cooking on dietary fiber and starch composition of selected processed potato products were evaluated. Microwave-heating and deep-fat frying reduced an appreciable amount of in-vitro digestible starch and significantly increased both the resistant starch (RS) and water-insolub...

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Bibliographic Details
Main Authors:	Thed, S. T., Phillips, R. D.
Format:	Article
Language:	English English
Published:	Elsevier 1995
Online Access:	http://psasir.upm.edu.my/id/eprint/39104/ http://psasir.upm.edu.my/id/eprint/39104/1/Changes%20of%20dietary%20fiber%20and%20starch.pdf http://psasir.upm.edu.my/id/eprint/39104/7/1-s2.0-0308814695928288-main.pdf

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