Enzyme-synthesized highly branched maltodextrins have slow glucose generation at the mucosal α-glucosidase level and are slowly digestible in vivo.
Lee BH, Yan L, Phillips RJ, Reuhs BL, Jones K, Rose DR, Nichols BL, Quezada-Calvillo R, Yoo SH, Hamaker BR. PLoS One. 2013; 8(4):e59745. Epub 2013 Apr 2.