Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Article number	100923
Journal	Future Foods
Volume	13
DOIs	https://doi.org/Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects
Publication status	Published - Jun 2026

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title = "Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects",

author = "Rebecca Sempio and Laura Nyhan and Emanuele Zannini and Jens Walter and Elke Arendt",

year = "2026",

month = jun,

doi = "Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects",

language = "English (Ireland)",

volume = "13",

journal = "Future Foods",

issn = "2666-8335",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects

AU - Sempio, Rebecca

AU - Nyhan, Laura

AU - Zannini, Emanuele

AU - Walter, Jens

AU - Arendt, Elke

PY - 2026/6

Y1 - 2026/6

U2 - Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects

DO - Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects

M3 - Article

SN - 2666-8335

VL - 13

JO - Future Foods

JF - Future Foods

M1 - 100923

ER -