Funding agencies: This study was supported with funding from Ingredion Incorporated, the Louisiana State University Agricultural Center, and the Gordon Cain Professorship in the School of Human Ecology of the College of Agriculture of Louisiana State University.
High fat diet partially attenuates fermentation responses in rats fed resistant starch from high-amylose maize
Article first published online: 2 JUL 2013
Copyright © 2013 The Obesity Society
Volume 21, Issue 11, pages 2350–2355, November 2013
How to Cite
Charrier, J. A., Martin, R. J., McCutcheon, K. L., Raggio, A. M., Goldsmith, F., Goita, M., Senevirathne, R. N., Brown, I. L., Pelkman, C., Zhou, J., Finley, J., Durham, H. A. and Keenan, M. J. (2013), High fat diet partially attenuates fermentation responses in rats fed resistant starch from high-amylose maize. Obesity, 21: 2350–2355. doi: 10.1002/oby.20362
Disclosure: Michael Keenan, the corresponding author, and Roy Martin have received funding from Ingredion Incorporated for research. Christine Pelkman is an employee of Ingredion Incorporated and Ian Brown is an employee of Clover Corporation.
- Issue published online: 1 NOV 2013
- Article first published online: 2 JUL 2013
- Accepted manuscript online: 20 MAR 2013 01:58AM EST
- Manuscript Accepted: 16 DEC 2012
- Manuscript Received: 9 JUN 2012
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