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Effect of Three Bakery Products Formulated with High-Amylos..:
Di Rosa, Claudia
;
De Arcangelis, Elisa
;
Vitelli, Virginia
...
Foods. 12 (2023) 2 - p. 319 , 2023
Link:
https://doi.org/10.3390/foods12020319
RT Journal T1
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods12020319&Exemplar=1&LAN=DE A1 Di Rosa, Claudia A1 De Arcangelis, Elisa A1 Vitelli, Virginia A1 Crucillà, Salvatore A1 Angelicola, Martina A1 Trivisonno, Maria Carmela A1 Sestili, Francesco A1 Blasi, Emanuele A1 Cicatiello, Clara A1 Lafiandra, Domenico A1 Masci, Stefania A1 Messia, Maria Cristina A1 De Gara, Laura A1 Marconi, Emanuele A1 Khazrai, Yeganeh Manon PB MDPI AG YR 2023 SN 2304-8158 JF Foods VO 12 IS 2 SP 319 LK http://dx.doi.org/https://doi.org/10.3390/foods12020319 DO https://doi.org/10.3390/foods12020319 SF ELIB - SuUB Bremen
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