E-mail

E-mail a Wiley Online Library Link

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

Article first published online: 20 DEC 2012 | DOI: 10.1002/fsn3.15

Thumbnail image of graphical abstract

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.

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field

Choose captcha format: Image or Audio. Click here if you need help.

SEARCH