The in‐vitro availability of starch in Heudebert breads and Lu biscuits was assessed. Starch digestibility increased in the order semi‐sweet biscuits, muesli, wholemeal breads, white breads, French toast, extruded crispbread. The results confirm that manufacturing conditions play a determinant role in starch availability in vitro.
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Patrice Le François (1989) studied this question.
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