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. 2022 Aug 12;15:100428. doi: 10.1016/j.fochx.2022.100428

Fig. 4.

Fig. 4

Proposed mechanism for the observed two stages of in vitro starch digestibility of bread substituted by wheat bread with sprouted oat flour for different sprouting times. A: wheat bread, B: wheat bread with unsprouted, C: wheat bread with sprouted oat flour for 72 h.