date:Feb 16, 2013
t was not statistically significant). The participants found a denser, darker and firmer crust in the focaccia bread and found the resistant starch-containing focaccia bread to be more likeable than the control bread (a result that was statistically significant). They liked the chicken curry equally as well as the control. The authors concluded that the addition of HI-MAIZE resistant starch may not significantly alter consumers acceptance in most food products.
This study is particularly timel