https://www.selleckchem.com/pr....oducts/nedisertib.ht
This study evaluated the effect of hydrothermal treatment of whole wheat grains at 100 °C followed by cold-storage (4 °C/ 7 days) on the resulting grains, flakes, and flour characteristics. The extent of starch hydrolysis after oral-gastro-small intestinal digestion in vitro was significantly lower (p less then 0.05) in intact grains, flakes, and flours from the cold-stored grains, 35.73 ± 0.34%, 49.92 ± 0.18% and, 89.04 ± 1.51%, than their non-cold-stored counterparts, 44.86 ± 0.24%, 58.73 ± 0.90% and, 95.96 ± 0.43%, respectively. S
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