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Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices

✍ Scribed by A. Åkerberg; H. Liljeberg; I. Björck

Book ID
115622877
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
345 KB
Volume
28
Category
Article
ISSN
0733-5210

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