13.  Describe DSC analysis of starch gelatinization and retrogradation.
                                        14.  Describe the method of measuring starch pasting behavior using an RVA or a Brabender viscoamylograph.
                                        15.  Describe "resistant starch" and it's 4 categories.
                                        16.  Outline the fate of carbohydrates with different absorption and digestion behaviors in the lower GI tract.