article
Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study
LWT · 2000 · Vol. 33(2) · pp. 72–79
James A. Robertson✉Francois D de Monredon(Institut National de la Recherche Agronomique)Patrick Dysseler(Centre d'Enseignement et de Recherches des Industries Alimentaires et Chimiques)Fabienne F. Guillon(Institut National de la Recherche Agronomique)Renato Amadò(École Polytechnique Fédérale de Lausanne)Jean‐François Thibault(Institut National de la Recherche Agronomique)
Food composition and propertiesPolysaccharides and Plant Cell WallsAdvanced Cellulose Research StudiesSwellingAbsorption of waterPorosityPulp (tooth)StarchMaterials scienceChemistryComposite materialFood science
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