articleTop 10% cited
Analysis of resistant starch: a method for foods and food products
Food Chemistry · 1996 · Vol. 56(4) · pp. 445–449
Isabel Goñi✉(Universidad Complutense de Madrid)Luis García‐Diz(Universidad Complutense de Madrid)E. Mañas(Universidad de Alcalá)Fulgêncio Saura-Calixto
Food composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food BiotechnologyStarchFood scienceRepeatabilityChemistryFood productsHydrolysisReproducibilityFood processingChromatographyBiochemistry
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