Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses
Resistant starch (RS) in whole‐grain cereals is not a fixed ingredient attribute but a dynamic and structure‐dependent fraction shaped by grain microstructure and processing–storage histories. This review synthesizes evidence on how thermal, mechanical, and biochemical treatments in whole‐grain matrices remodel starc...