Figure 2. Scanning electron micrographs of bread crumbs with different proportions of resistant starch (A: Control; B: 10% (RS10); C: 20% (RS20); D: 30% (RS30)

From

Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread

Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang, Wen-Chieh Sung

Journal of Food and Nutrition Research. 2018, 6(5), 335-340 doi:10.12691/jfnr-6-5-9