QYR Market Research Global Resistant Starch market research | Page 3

QYResearch
• Resistant starch is a type of starch that isn’t fully broken
down and absorbed, but rather turned into short-chain fatty
acids by intestinal bacteria.
• Resistant starch is usually used in bakery products, cereals
and snacks, pasta and noodles etc. Bakery products are a
major application of resistant starch. In 2016, Bakery
products consumed 18960 MT resistant starch.
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