Statistics for Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion
Total visits
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| Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion | 0 |
Total visits per month
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| May 2025 | 0 |
| June 2025 | 0 |
| July 2025 | 0 |
| August 2025 | 0 |
| September 2025 | 0 |
| October 2025 | 0 |
| November 2025 | 0 |