Changes of dietary fiber and starch composition of processed potato products during domestic cooking
The effects of domestic cooking on dietary fiber and starch composition of selected processed potato products were evaluated. Microwave-heating and deep-fat frying reduced an appreciable amount of in-vitro digestible starch and significantly increased both the resistant starch (RS) and water-insolub...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39104/1/Changes%20of%20dietary%20fiber%20and%20starch.pdf http://psasir.upm.edu.my/id/eprint/39104/7/1-s2.0-0308814695928288-main.pdf |