Ongoing research to develop digestion-resistant starch for human health promotion
integrates the disciplines of starch chemistry, agronomy, analytical chemistry, food science …

The increase in consumers demand for high‐quality food products has led to the growth in
the use of new technologies and ingredients such as RS. RS occurs basically in all starchy …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

The increasing demand for gluten-free products has favoured the design of numerous gluten-
free bakery products which intended to mimic the quality characteristics of wheat bakery …

The use of rice/leguminous blend may be nutritionally convenient in gluten free product
manufacturing. Gluten free spaghetti was prepared with rice flour and different …

A growing demand for gluten-free products is caused by an increasing number of diagnosed
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …

It is a novel idea to make steamed bread by adding potato flour into wheat flour considering
the production and nutritional factors of potato. In this study, the influence of potato flour (0 …

The aim of this study was to check the possibility of enriching gluten-free dough mixes with
concentrates or isolates of protein with different origins and to evaluate their impact on the …

According to different sources, structures, digestive properties and applications, resistant
starch (RS) can be divided into five categories. The Influencing factors of RS mainly include …