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1
128.3.651
128.3.651
http://dx.doi.org/10.1093/JN/128.3.651
An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber.
P356
Q38553354-5D9AF534-7670-45CA-8F26-3CAD12BBEFBC
P356
128.3.651
http://dx.doi.org/10.1093/JN/128.3.651