CORD-19:35349bb1fc9290338907b7d7f104c9db3951163b / 343803-343971 JSONTXT

{"project":"CORD-19-Sentences","denotations":[{"id":"TextSentencer_T2474","span":{"begin":0,"end":168},"obj":"Sentence"},{"id":"T95764","span":{"begin":0,"end":168},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"The lack of observed differences could be related to the gelatinization of starch during extrusion processing, resulting in a high content of rapidly digestible starch."}