In addition, considering that baking is a thermal treatment, Chung, Cho, Park, Kweon, and Lim (2012) demonstrated that hydrothermal treatment in GBR reduced starch digestibility.
In addition, considering that baking is a thermal treatment, Chung, Cho, Park, Kweon, and Lim (2012) demonstrated thathydrothermal treatment in GBR reduced starch digestibility.