39
Wolever, T. M. S., Jenkins, D. J. A., Kalmusky, J., Jenkins, A. L., Giordano, C., Giudici, S., …
Wong, G. S. (1986b). Comparison of regular and parboiled rices: Explanation of discrepancies
between reported glycemic responses to rice. Nutrition Research, 6, 349–357.
Woo, K. S., & Seib, P. A. (2002). Cross-linked resistant starch: Preparation & properties. Cereal
Chemistry, 79(6), 819–825.
Woortman, A. J. J., & Steeneken, P. A. M. (2004). Method for preparing a gellable starch product.
WO Patent 2004069877.
Wursch, P., Vedevo, S. D., & Koellreutter, B. (1986). Cell structure and starch nature as key determinants of the digestion rate of starch in legume. American Journal of Clinical Nutrition, 43,
25–29.
Wurzburg, O. B. (1995). Modified starches. In A. M. Stephen (Ed.), Food polysaccharides and
their applications (pp. 67–97). New York: Marcel Dekker Inc..
Zhang, G., Ao, Z., & Hamaker, B. R. (2006a). Slow digestion property of native cereal starches.
Biomacromolecules, 7, 3252–3258.
Zhang, G., Sofyan, M., & Hamaker, B. R. (2008). Slowly digestible state of starch: Mechanism
of slow digestion property of gelatinized maize starch. Journal of Agricultural and Food
Chemistry, 56, 4695–4702.
Zhang, G., Venkatachalam, M., & Hamaker, B. R. (2006b). Structural basis for the slow digestion
property of native cereal starches. Biomacromolecules, 7, 3259–3266.
Zhao, J., Schols, H. A., Chen, Z., Jin, Z., Buwalda, P., & Gruppen, H. (2012). Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch. Food
Chemistry, 133, 1333–1340.
Resistant Starch and Slowly Digestible Starch
Wolever, T. M. S., Jenkins, D. J. A., Kalmusky, J., Jenkins, A. L., Giordano, C., Giudici, S., …
Wong, G. S. (1986b). Comparison of regular and parboiled rices: Explanation of discrepancies
between reported glycemic responses to rice. Nutrition Research, 6, 349–357.
Woo, K. S., & Seib, P. A. (2002). Cross-linked resistant starch: Preparation & properties. Cereal
Chemistry, 79(6), 819–825.
Woortman, A. J. J., & Steeneken, P. A. M. (2004). Method for preparing a gellable starch product.
WO Patent 2004069877.
Wursch, P., Vedevo, S. D., & Koellreutter, B. (1986). Cell structure and starch nature as key determinants of the digestion rate of starch in legume. American Journal of Clinical Nutrition, 43,
25–29.
Wurzburg, O. B. (1995). Modified starches. In A. M. Stephen (Ed.), Food polysaccharides and
their applications (pp. 67–97). New York: Marcel Dekker Inc..
Zhang, G., Ao, Z., & Hamaker, B. R. (2006a). Slow digestion property of native cereal starches.
Biomacromolecules, 7, 3252–3258.
Zhang, G., Sofyan, M., & Hamaker, B. R. (2008). Slowly digestible state of starch: Mechanism
of slow digestion property of gelatinized maize starch. Journal of Agricultural and Food
Chemistry, 56, 4695–4702.
Zhang, G., Venkatachalam, M., & Hamaker, B. R. (2006b). Structural basis for the slow digestion
property of native cereal starches. Biomacromolecules, 7, 3259–3266.
Zhao, J., Schols, H. A., Chen, Z., Jin, Z., Buwalda, P., & Gruppen, H. (2012). Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch. Food
Chemistry, 133, 1333–1340.
Resistant Starch and Slowly Digestible Starch