Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion
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| Description | scholarly article |
| Author/s |
author: Allan Hardacre John Monro Frederick Warren Kelvin Goh Suman Mishra Lara Matia-Merino |
| Publication date | May 28, 2022 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |