Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference53 articles.
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4. Amylose–amylopectin ratio in a meal affects postprandial variables in male volunteers;Amelsvoort;American Journal of Clinical Nutrition,1992
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