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Mindy Maziarz, Melanie Sherrard, Shanil Juma, Chandan Prasad, Victorine Imrhan and Parakat Vijayagopal Sensory characteristics of high-amylose maize-resistant starch in three food products Food Science & Nutrition 1

Version of Record online: 20 DEC 2012 | DOI: 10.1002/fsn3.15

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This study shows that high-amylose maize (HMA-RS2) can completely or partially replace all-purpose (AP) flour in food prepared commercially or in the home without significantly altering most sensory characteristics. The functional ingredient HAM-RS2 can be used to increase dietary fiber content of certain foods with minimal impact of product acceptability.

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