Fig. 6From: Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig modelIn vitro digestion kinetics for cereal starch (wheat ■, corn B , and high amylose corn B □), legume starch (pea B ▲), and tuber starch (potato ). Symbols indicate the average of in triplicate measured values, lines represent the first-order kinetic model fitted to these dataBack to article page