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Q34286638-B9535132-7F13-4355-ABBB-C63101D60C78
Q34286638-B9535132-7F13-4355-ABBB-C63101D60C78
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34286638-B9535132-7F13-4355-ABBB-C63101D60C78
Salt and the glycaemic response
P2860
Q34286638-B9535132-7F13-4355-ABBB-C63101D60C78
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34286638-B9535132-7F13-4355-ABBB-C63101D60C78
rank
NormalRank
type
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wasDerivedFrom
535917ecc23005218ba4b3d163b85d281e40e18b
P2860
Factors affecting the rate of hydrolysis of starch in food.