Cite
HARVARD Citation
SRV, A. et al. (2019). Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates. Food structure. p. . [Online].
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SRV, A. et al. (2019). Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates. Food structure. p. . [Online].