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Rapidly digestible (RDS), slowly digestible (SDS) and resistant starch (RS) were measured in 9 New Zealand supermarket potatoes and in 37 lines from a potato breeding program by in vitro digestion immediately after cooking, and after storing at 4°C for 44h post-cooking. The aim was to measure the range in the tendency to form SDS and RS in the potato gene pool in New Zealand. Immediately after cooking,...
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