Statistics for Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion
Total visits
| views | |
|---|---|
| Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion | 2 |
Total visits per month
| views | |
|---|---|
| April 2025 | 0 |
| May 2025 | 1 |
| June 2025 | 0 |
| July 2025 | 0 |
| August 2025 | 0 |
| September 2025 | 0 |
| October 2025 | 0 |
File Visits
| views | |
|---|---|
| 447251 PDF.pdf | 32 |