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1 Ergebnisse
1
Noodles Made from High Amylose Wheat Flour Attenuate Postpr..:
Ang, Kim
;
Bourgy, Carla
;
Fenton, Haelee
...
Nutrients. 12 (2020) 8 - p. 2171 , 2020
Link:
https://doi.org/10.3390/nu12082171
RT Journal T1
Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_nu12082171&Exemplar=1&LAN=DE A1 Ang, Kim A1 Bourgy, Carla A1 Fenton, Haelee A1 Regina, Ahmed A1 Newberry, Marcus A1 Diepeveen, Dean A1 Lafiandra, Domenico A1 Grafenauer, Sara A1 Hunt, Wendy A1 Solah, Vicky PB MDPI AG YR 2020 SN 2072-6643 JF Nutrients VO 12 IS 8 SP 2171 LK http://dx.doi.org/https://doi.org/10.3390/nu12082171 DO https://doi.org/10.3390/nu12082171 SF ELIB - SuUB Bremen
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