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Impact of storage on starch digestibility and texture of a high-amylose wheat bread
View ORCID ProfileM. Corrado, P. Zafeiriou, J.H. Ahn-Jarvis, G.M. Savva, C.H. Edwards, View ORCID ProfileB.A. Hazard
doi: https://doi.org/10.1101/2022.07.04.498686
M. Corrado
1Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK
P. Zafeiriou
1Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK
J.H. Ahn-Jarvis
1Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK
G.M. Savva
1Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK
C.H. Edwards
1Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK
B.A. Hazard
1Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK
2Designing Future Wheat and Molecules from Nature, John Innes Centre, Norwich Research Park, UK
Posted July 04, 2022.
Impact of storage on starch digestibility and texture of a high-amylose wheat bread
M. Corrado, P. Zafeiriou, J.H. Ahn-Jarvis, G.M. Savva, C.H. Edwards, B.A. Hazard
bioRxiv 2022.07.04.498686; doi: https://doi.org/10.1101/2022.07.04.498686
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