Abstract:Wheat is the staple crop for 35% of the worlds population, providing a major source of calories for much of the worlds population. Starch is the main source of energy in wheat flour, but the digestibility of wheat starch varies greatly between different flours and wheat products. This has relevance from a health perspective because wheat starch products that are rapidly digested and elicit large post-prandial glucose peaks are associated with a host of cardiac and metabolic disorders. In this study, we investi… Show more
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