Influence of breads with use of barley, buckwheat and oat flours and barley flakes on postprandial glycaemia in patients with type 2 diabetes mellitus

Autor:	Sharafetdinov, K. K., Gapparov, M. M. G., Boris Kaganov, Plotnikova, O. A., Zykina, V. V., Shlelenko, L. A., Tyurina, O. E., Rabotkin, Y. V.
Zdroj:	Scopus-Elsevier
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1cff56fb054ce5b2f682f73de87645a3 http://www.scopus.com/inward/record.url?eid=2-s2.0-70349623401&partnerID=MN8TOARS Zobrazit plný text záznamu