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. 2020 Oct 15;86(21):e01705-20. doi: 10.1128/AEM.01705-20

FIG 1.

FIG 1

Carbohydrates remaining after in vitro digestion of processed whole-wheat flour. Boil, boiled wheat; extrud, extruded wheat; sour, sourdough bread; unleav, unleavened bread; yeast, yeast-leavened bread. Different letters (a, b) indicate significant differences among processing methods.