METHODS OF PREPARING POTATO FOOD PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT
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United States of America Patent
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Issued Date -
Jan 23, 2014
app pub date -
Feb 6, 2012
filing date -
Feb 4, 2011
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Abandoned
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Abstract
This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
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