High-throughput quantification of amylose and characterization of high-amylose oat lines
Oats (Avena sativa L.) are gaining increased attention for their rich dietary fibres, proteins and bioactive compounds. Among fibres, starch components denoted as resistant starch (RS) contribute significantly to the functional and nutritional properties of oat-based foods. This study presents the optimization of a high-throughput quantification method for amylose, a key structural component that
