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APA Citation
SRV, A., Mishra, S., Hardacre, A., Matia-Merino, L., Goh, K., Warren, F., & Monro, J. (2019). kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates. Food structure, 21, . http://access.bl.uk/ark:/81055/vdc_100089678106.0x000003