“…potato); RS3 -retrograded starch (Englyst, Kingman, & Cummings, 1992), RS4 -chemically-or physically-modified starch (Haralampu, 2000); and RS3/RS4 -retrograded chemically-modified starch (Zięba, Szumny, & Kapelko, 2011a). The name of the last type of starch was proposed after investigations of acetylated starch produced from retrograded potato starch (Kapelko, Zięba, Golachowski, & Gryszkin, 2012a;Kapelko, Zięba, & Michalski, 2012b;Zięba, Kapelko, & Gryszkin, 2007;Zięba, Juszczak & Gryszkin, 2011;Zięba et al, 2011a;Zięba, Szumny, & Kapelko, 2011b;Zięba, Kapelko, & Szumny, 2013). This type of starch is characterized by significant resistance to the action of amylases (ca.…”