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. 2018 Dec 5;10(12):1923. doi: 10.3390/nu10121923

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© 2018 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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In vitro starch digestibility of bread. (a) Amount of reducing sugars released (mg/g starch) during in vitro digestion. (b) Values for area under the curve (AUC) compared to the control bread. Control bread; 5% SFP, 10% SFP, and 15% SFP: bread produced with 5, 10, and 15 g salmon fish powder/100 g wheat flour n = 3 ± standard deviation. ^a–d Values with different superscript letters differ significantly (p < 0.05).

In vitro starch digestibility of bread. (a) Amount of reducing sugars released (mg/g starch) during in vitro digestion. (b) Values for area under the curve (AUC) compared to the control bread. Control bread; 5% SFP, 10% SFP, and 15% SFP: bread produced with 5, 10, and 15 g salmon fish powder/100 g wheat flour n = 3 ± standard deviation. ^a–d Values with different superscript letters differ significantly (p < 0.05).