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1
07315724.2009.10719758
07315724.2009.10719758
http://dx.doi.org/10.1080/07315724.2009.10719758
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.
P356
Q45943319-B0000DE2-BB86-4D6E-A37E-1438C0DED45E
P356
07315724.2009.10719758
http://dx.doi.org/10.1080/07315724.2009.10719758