Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates
| Autor: | SRV, Akila, Mishra, Suman, Hardacre, Allan, Matia-Merino, Lara, Goh, Kelvin, Warren, Frederick, Monro, John |
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| Zdroj: | In Food Structure July 2019 21 |
| Databáze: | ScienceDirect |
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