Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2012 Development and utilization of resistant starch in cooked rice grains and breads Michaael Reed Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Food Science Commons Recommended Citation Reed, Michaael, "Development and utilization of resistant starch in cooked rice grains and breads" (2012). Graduate Theses and Dissertations. 12810. https://lib.dr.iastate.edu/etd/12810 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact
[email protected]. i Development and utilization of resistant starch in cooked rice grains and breads by Michael Owen Reed A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Food Science and Technology Program of Study Committee: Jay-lin Jane, Major Professor Terri Boyston Olga Zabotina Iowa State University Ames, Iowa 2012 Copyright © Michael Owen Reed, 2012. All rights reserved. ii DEDICATION I dedicate this thesis to my parents, Thomas and Sharon, and to my brother, Brian; for your unending support, encouragement, friendship, and love. You have watched as I became the man I am today and never gave up on me. For the times that I fell short, you were always there for me, showing me that there is a better way.