Pollen cells are surrounded by a thin delicate wall of unaltered cellulose called the endospore or intine, and a tough resistant outer cuticularized wall composed largely of sporopollenin called the exospore or exine. The exine often bears spines or warts, or is variously sculptured, and the character of the markings is often of value for identifying genus, species, or even cultivar or individual. The spines may be less than a micron in length (spinulus, plural spinuli) referred to as spinulose (scabrate), or longer than a micron (echina, echinae) referred to as echinate. Various terms also describe the sculpturing such as reticulate,
Resistant starch manufactured foods. Starches with high amylose content generally have increased resistant starch. Resistant starch (RS) is any starch or starch digestion products that are not digested and absorbed in the stomach or small intestine and pass on to the large intestine. RS has been categorized into four types: Processing may affect the natural resistant starch content of foods. In general, processes that break down structural barriers to digestion reduce resistant starch content, with greater reductions resulting from processing. Whole grain wheat may contain as high as 14% resistant starch, while milled wheat flour may contain only 2%. Resistant starch content