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Aravind, N., Sissons, M., Fellows, C.M., Blazek, J. and Gilbert, E.P. (2013) Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics, Food Chemistry, 136, 1100-1109. doi:10.1016/j.foodchem.2012.08.035

has been cited by the following article:

• TITLE: Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour

  AUTHORS: Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao

  KEYWORDS: Parkia Flour; Resistant Starch; Bread, Proximate Composition; Sensory Evaluation

  JOURNAL NAME: Agricultural Sciences, Vol.4 No.5B, July 16, 2013

  ABSTRACT: Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p