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Digestograms for bread with the different sprouting time of oat flours (A) and their corresponding LOS/CPS kinetics model fittings (B–F). All CPS overall fittings have an R2 greater than 0.998. WB represents the wheat bread, while WB + SO0–120 represents the bread with sprouting flour for 0–120 h, respectively. Exp is experimental data. OF is the overall fit curve. RDF is the rapidly digestible fraction and SDF is the slowly digestible fraction. LOS is the logarithm of slope data.
