The influence of food preparation methods on the in-vitro...

The influence of food preparation methods on the in-vitro digestibility of starch in potatoes

Susan M. Kingman, Hans N. Englyst
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Volume:
49
Year:
1994
Language:
english
Pages:
6
DOI:
10.1016/0308-8146(94)90156-2
File:
PDF, 619 KB
english, 1994
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