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《Science and Technology of Cereals,oils and Foods》 2005-04
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The recent research development on resistant starch

ZHANG Zhi-Ying,SHEN Jian-fu(College of Agricultural Engineering and Food Science,Zhejiang University,Hangzhou 310029)  
Resistant starch as a new food resource is becoming the research focus in nutriology and food science for its unique functional properties and its potential enhancement properties for the processed food.The recent research development in the physiological functions and preparation methods of resistant starch as well as its application in food industry are highlighted.The research prospect is also discussed.
【CateGory Index】: TS231
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