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Q45943319-85FEF3DE-A797-44DB-98DF-04D28D720773
Q45943319-85FEF3DE-A797-44DB-98DF-04D28D720773
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45943319-85FEF3DE-A797-44DB-98DF-04D28D720773
Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.
P2860
Q45943319-85FEF3DE-A797-44DB-98DF-04D28D720773
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45943319-85FEF3DE-A797-44DB-98DF-04D28D720773
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
90fa154cc25ff460b8dc101a3ed815b93f06bb9b
P2860
Carbohydrate bioavailability.