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Journal: Foods, 2023
Volume: 12
Number: 319
Article:
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
Authors:
by
Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli, Salvatore Crucillà, Martina Angelicola, Maria Carmela Trivisonno, Francesco Sestili, Emanuele Blasi, Clara Cicatiello, Domenico Lafiandra, Stefania Masci, Maria Cristina Messia, Laura De Gara, Emanuele Marconi and Yeganeh Manon Khazrai
Link:
https://www.mdpi.com/2304-8158/12/2/319
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