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Tribess, T.B., Hernández-Uribe, J.P., Méndez-Montealvo, M.G.C. Menezes, E.W., Bello-Perez, L.A. and Tadini, C.C. (2009)Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT-Food Science Technology, 42, 1022-1025. doi: 10.1016/j.lwt.2008.12.017

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