HIGHLIGHTS
- who: Han Hu et al. from the Department of Food Science and Engineering, Ningbo University, Ningbo, China have published the paper: Impact of Native Form Oat -Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread, in the Journal: Foods 2022, 11, 2622. of /2022/
- what: This experiment evaluated the low GI efficacy of bread by measuring the inhibition rate of α-amylase by extracts from the different breads. In this study, the contents of RDS, SDS, and RS in bread were determined by simulating in_vitro digestion.
- how: The results showed that . . .
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