Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Edith Blackwell
Food Composition and Methods Development Lab
Chemist

Phone: (301) 504-6302 ext. 232
Fax: (301) 504-8314
Room 200
10300 BALTIMORE AVENUE
BLDG 161 BARC-EAST
BELTSVILLE, MD, 20705-2350


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
RESISTANT STARCH & TOTAL DIETARY FIBER CONTENT OF OATRIM MUFFINS WITH DIFFERENT LEVELS OF AMYLOSE AMYLOPECTIN, AND B-GLUCAN - (Peer Reviewed Journal)
Li, B.W., Blackwell, E., Behall, K.M., Elmstahl, L. 2001. Resistant starch & total dietary fiber content of oatrim muffins with different levels of amylose amylopectin, and b-glucan. Cereal Chemistry. 78:387-390.
Last Modified: 9/1/2014
Footer Content Back to Top of Page