16th century edition of Virgil with Servius' commentary printed to the left of the text. Maurus Servius Honoratus was a late fourth-century and early fifth-century grammarian, with the contemporary reputation of being the most learned man of his generation in Italy; he was the author of a set of commentaries on the works of Virgil.
Resistant starch is a type of starch that isnât fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria. This may lead to some unique health benefits. To get the most from resistant starch, choose whole, unprocessed sources of carbohydrate such as whole grains, fruits, vegetables, and beans/legumes.
1 RS3 Resistant starch that is formed when starch-containing foods are cooked and cooled, such as pasta. 2  Occurs due to retrogradation, which refers to the collective processes of dissolved starch becoming less soluble after being heated and dissolved in water and then cooled.esistant starch has a small particle size, white appearance, bland flavor and low water-holding capacity. Resistant starch typically replaces flour in foods such as bread and other baked goods, pasta, cereal and batters because it can produce foods with similar color and texture of the original food.