Effect of different processing methods on Resistant Starch content - Yokananth, Bavaneethan;Vasantharuba, Seevaratnam
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The title of this research study is "Effect of different processing methods on Resistant Starch contents of selected Tubers". Resistant starch is a powerful nutrient to our body and it has many health benefits. The aim of this research is to evaluate the effect of different processing treatments on resistant starch content. And also, help to identify the impact of four different treatments on resistant starch level.

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Produktbeschreibung
The title of this research study is "Effect of different processing methods on Resistant Starch contents of selected Tubers". Resistant starch is a powerful nutrient to our body and it has many health benefits. The aim of this research is to evaluate the effect of different processing treatments on resistant starch content. And also, help to identify the impact of four different treatments on resistant starch level.
Autorenporträt
Yokananth, Bavaneethan
Yokananth Bavaneethan [B.Sc in Agri (Hons), Spl in Food Tech and M.Sc in Food Science and Technology (Pera)(Read)]. Lecturer, Department of Food Technology, Sri Lanka-German Training Institute (SLGTI), Kilinochchi, Sri Lanka.