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Effects of physical state and cooking on starch fractions in cereals: (A) Effect of cutting versus crushing (chewing) of cooked wheat kernels on starch digestion. (B) Effect of complete cooking (porridge) versus no cooking (muesli) of a crushed partially cooked (steamed) cereal product (rolled oats). Means ± SD. (RDS = rapidly, SDS = slowly, RS = resistant and TS = total starch).
