Mian Shamas Murtaza1,*, Aysha Sameen2, Saima Rafique3, Muhammad Shahbaz1,*, Nabeela Gulzar4, Mian Anjum Murtaza5, Umar Farooq1 and Iram Hafiz6
... fructans with degree of polymerization range from 2-70. Resistant starch is obtained by chemical and enzymatic treatment of starch to increase its properties. These have functional and health-promoting properties as they reduce caloric value, add dietary fiber and endorse prebiotic effects. These are frequently used in industrially processed dairy as a bulking agent for fat replacement, textural modifications and organoleptic improvements. Hence, these can be...
