Resistant starch | The Sourdough School

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

Resistant Starch: Promise for Improving Human Health

Resistant starch and “the butyrate revolution”

Fiber and prebiotics: mechanisms and health benefits

Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

Impact of whole grains on the gut microbiota: the next frontier for oats?

A review of nutritional and nutraceutical components of buckwheat

Resistant starch – a review

Amylose Content in Segregating Populations of Einkoen, Emmer and Rye

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Resistant starch formation in bread as influenced by choice of ingredients and baking conditions

Sourdough and cereal fermentation in a nutritional perspective

Sourdough bread: Starch digestibility and postprandial glycemic response