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Caili Li et al.. “High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content.” Food hydrocolloids, vol. 123, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100142337073.0x000041
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Caili Li et al.. “High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content.” Food hydrocolloids, vol. 123, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100142337073.0x000041