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Q38263649-ABF2203E-7EE1-4D51-B0E4-5E6C690851B1
Q38263649-ABF2203E-7EE1-4D51-B0E4-5E6C690851B1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38263649-ABF2203E-7EE1-4D51-B0E4-5E6C690851B1
A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.
P2860
Q38263649-ABF2203E-7EE1-4D51-B0E4-5E6C690851B1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38263649-ABF2203E-7EE1-4D51-B0E4-5E6C690851B1
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
6de50b30bc0661b687759d46a5b504b94ef7c150
P2860
Plasma glucose and insulin reduction after consumption of breads varying in amylose content.