Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.
Read more about it via https://www.foodnavigator.com/Article/2019/02/15/Bridging-the-fibre-gap-High-amylose-wheat-flour-could-open-new-area-of-food-formulation?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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