S-EPMC12029739 - Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods - OmicsDI

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Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods

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PROVIDER: S-EPMC12029739 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature