The in vitro digestibility of cooke

The in vitro digestibility of cooked native and HMT wheat starches and flours are shown in Table 2.

Compared with native counterparts, the RDS content of HMT wheat starch and flour decreased, and the RS content increased

ผลลัพธ์ (อังกฤษ) 2:

The in vitro digestibility of cooked wheat starches and flours Native and HMT are shown in Table 2. Compared with Native counterparts, the RDS content of HMT starch and wheat Flour Decreased, and the RS Increased content.