Differences in Capacity of High-Amylose Resistant Starch, Whole-Grain Flour, and a Combination of Both to Modify Intestinal Responses of Male Sprague Dawley Rats Fed Moderate and High Fat Diets

Article

Abstract: Gastrointestinal tract (GIT) responses to a high-amylose resistant starch (RS) product were compared

Palabras claves:

high fat, moderate fat, resistant starch, Whole grain

Autores:

Bendiks Z.A., Coulon D., Diana G. Carvajal-Aldaz, Guice J.L., Husseneder C., Keenan M.J., Lou M., Marco M.L., Marx B.D., Page R.C., Raggio A.M., Taylor C.M., Welsh D.A.

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