Oat β-glucan containing bread increases the glycaemic profile
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference34 articles.
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2. An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber;Åkerberg;The Journal of Nutrition,1998
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