Novel Resistant Starch Type 4 Products of Different Starch Origins, Production Methods, and Amounts Are Not Equally Fermented when Fed to Sprague-Dawley Rats.
Diana B CoulonRyan PageAnne M RaggioJustin GuiceBrain MarxVishnupriya GourineniMaria L StewartMichael J KeenanPublished in: Molecular nutrition & food research (2019)
RS4 products that are produced from different starch origins with varying amounts of RS4 content and different methods of production are not uniformly fermented in an in vivo model.
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