Relations between in vitro starch digestibility of commercial baked products and their macronutrients.
Cheng LiEnpeng LiPublished in: Journal of the science of food and agriculture (2022)
The present study provides a database for the in vitro starch digestibility of a large number of food items, which gives general indications on the performance of starch components of commercial products in the human gastrointestinal tract. © 2022 Society of Chemical Industry.