Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat

Balazs Bajka; D Topping; L Cobiac; Julie Clarke

Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat

Balazs Bajka, D Topping, L Cobiac, Julie Clarke

Research output: Contribution to journal › Article

32 Citations (Scopus)

Original language	English
Pages (from-to)	276-282
Number of pages	7
Journal	British Journal of Nutrition
Volume	96
Issue number	2
Publication status	Published - 2006

Cite this

Bajka, B., Topping, D., Cobiac, L., & Clarke, J. (2006). Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat. British Journal of Nutrition, 96(2), 276-282.

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title = "Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat",

author = "Balazs Bajka and D Topping and L Cobiac and Julie Clarke",

year = "2006",

language = "English",

volume = "96",

pages = "276--282",

journal = "British Journal of Nutrition",

issn = "0007-1145",

publisher = "CABI PUBLISHING",

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T1 - Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat

AU - Bajka, Balazs

AU - Topping, D

AU - Cobiac, L

AU - Clarke, Julie

PY - 2006

Y1 - 2006

M3 - Article

VL - 96

SP - 276

EP - 282

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

IS - 2

ER -