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Q35704064-86F033FF-2FBF-410B-A6E7-4D7635F3E9B5
Q35704064-86F033FF-2FBF-410B-A6E7-4D7635F3E9B5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35704064-86F033FF-2FBF-410B-A6E7-4D7635F3E9B5
Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.
P2860
Q35704064-86F033FF-2FBF-410B-A6E7-4D7635F3E9B5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35704064-86F033FF-2FBF-410B-A6E7-4D7635F3E9B5
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type
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wasDerivedFrom
b86b9162a7c10e519a9558c432149e880214f2b6
P2860
Effect of processing on digestibility and the blood glucose response: a study of lentils.