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Rate of in vitro enzymatic hydrolysis of starch from the cooked pasta. Samples: WSP = control pasta made with 100% semolina (•); OBP = Pasta Sample made with 50/50 durum wheat semolina/oat bran (○) and AFP = Pasta sample made with 50/50 durum wheat semolina/apple flour (▼). The bars represent the standard error of the mean (n = 18).
