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Carbohydrate content of rye flour and roasted rye analyzed by HPLC-CAD. Rye variety 4 milled to flour; rye variety 4 roasted at 170 °C for 20 min. n = 5 for all samples; *** p < 0.001, ** p < 0.01 and * p < 0.05 indicate significant differences from the unroasted samples.
