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Breads contributes around one-quarter of carbohydrate consumption when you look at the Swedish diet. In this study, we desired to produce low-GI loaves of bread prototypes and examined the consequences of loaves of bread making on content of complete diet fiber (TDF) and resistant starch (RS). Five loaves of bread prototypes were made in a commercial bakery, utilizing sourdough fermentation and undamaged cereal and legume kernels. Expected (p-GI) and in vi
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