Figure 1.

Content (g/g dry matter of bread) of water extractable starch of the test breads after the in vitro amylase treatment mimicking the mouth phase (WB, Wheat bread (black triangle); RB, Endosperm rye bread(white circle)).

Bondia-Pons et al. Nutrition Journal 2011 10:116   doi:10.1186/1475-2891-10-116
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