Figure 1From: Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread Content (g/g dry matter of bread) of water extractable starch of the test breads after the in vitro amylase treatment mimicking the mouth phase (WB, Wheat bread (black triangle); RB, Endosperm rye bread(white circle)).Back to article page