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Journal: FoodsVolume: 12Number: 319
Article: Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
  • Authors:
  • Claudia Di Rosa1,
  • Elisa De Arcangelis1,2 and
  • Virginia Vitelli1
  • et al.
Link: https://www.mdpi.com/2304-8158/12/2/319

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