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Q38263649-7CC2A00E-6BF7-4C81-99AB-EAB775F38B01
Q38263649-7CC2A00E-6BF7-4C81-99AB-EAB775F38B01
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38263649-7CC2A00E-6BF7-4C81-99AB-EAB775F38B01
A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.
P2860
Q38263649-7CC2A00E-6BF7-4C81-99AB-EAB775F38B01
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38263649-7CC2A00E-6BF7-4C81-99AB-EAB775F38B01
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
767964f5454c495dcf2cb7e11fa8fe574229cb63
P2860
Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio.