Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans.

In conclusion, HXL-P and HXL-T could be good low-energy bulking ingredients to replace wheat flour. PMID: 32347751 [PubMed - as supplied by publisher]
Source: International Journal of Food Sciences and Nutrition - Category: Nutrition Tags: Int J Food Sci Nutr Source Type: research