https://www.selleckchem.com/pr....oducts/semaglutide.h
During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techni
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