|
Resolution: standard / high 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 |
