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Q43981288-9FDD5BF1-EBA9-409C-9ED9-1D7F8ED224E8
Q43981288-9FDD5BF1-EBA9-409C-9ED9-1D7F8ED224E8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43981288-9FDD5BF1-EBA9-409C-9ED9-1D7F8ED224E8
In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients.
P2860
Q43981288-9FDD5BF1-EBA9-409C-9ED9-1D7F8ED224E8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43981288-9FDD5BF1-EBA9-409C-9ED9-1D7F8ED224E8
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
09a1209ccd095100cb1922bbcfacc7ed1a2880a4
P2860
Interindividual variability and intra-individual reproducibility of glycemic index values for commercial white bread.