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Increasing the fat content of pancakes augments the digestibility of starch in-vitro
M.E. Clegg, P.S. Thondre, C.J.K. HenryVolume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.foodres.2010.12.021
File:
PDF, 676 KB
english, 2011