Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat
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Date
2006
Authors
Bajka, Balazs H
Topping, David L
Cobiac, Lynne
Clarke, Julie M
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Copyright © The Nutrition Society 2006
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Abstract
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Bajka, B.H., Topping, D., Cobiac, L.,
& Clarke, J.M., 2006. Butyrylated starch is less susceptible to enzymic hydrolysis
and increases large-bowel butyrate more than high-amylose maize starch in the rat.
British Journal of Nutrition, 96(2), 276-282.