ArticleCurrent research in food science2020
Total and resistant starch from foodstuff for animal and human consumption in Costa Rica.
Article in Current research in food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour.Foods (Basel, Switzerland) · 2021Article
- Three-dimensional morphological changes of potato slices during the drying process.Current research in food science · 2021Article
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Authors and funding
3 authors.
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Abstract
Starchy ingredients are a key source of carbohydrates and have an essential role in a healthy diet. Starch amount in foodstuffs is paramount as it allows diet professionals to base their formulations on scientific data. Herein, the total (TS) and resistant starch (RS) content, in a selection of typical starchy foods available on the Costa Rican market, for both human and animal consumption, is reported. The major types of starch, including physically encapsulated starch, were determined using
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