Exploration of Foods and Foodomics

Cod. n.	Sample name*	Amylose conc. (%)**	Uncertainty (%)
BCR-465	LAC	15.40	0.30
BCR-466	MAC	23.10	0.50
BCR-467	HAC	27.70	0.80

Declarations

Author contributions

FA: Conceptualization, Investigation, Formal analysis, Writing—original draft, Writing—review & editing. CC: Formal analysis, Writing—review & editing. LF: Conceptualization, Formal analysis, Funding acquisition, Writing—review & editing. IG: Investigation, Methodology, Data curation, Writing—review & editing. MF: Investigation, Data curation, Writing—review & editing. FP: Software, Writing—review & editing. AL: Conceptualization, Investigation, Writing—review & editing. MN and IM: Resources. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that there are no conflicts of interest regarding the publication of this article.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Data are available on request.

Funding

This study was carried out within the METROFOOD-IT project and has received funding from the European Union–Next Generation EU, PNRR-Mission 4 “Education and Research” Component 2: from research to business, Investment 3.1: Fund for the realisation of an integrated system of research and innovation infrastructures. This manuscript reflects only the authors’ views and opinions, neither the European Union nor the European Commission can be considered responsible for them. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

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