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Wheat-based breads with slowly digestible starch properties by increasing the amylase content: An in vitro approach

Journal article published in 2016 by G. Giuberti ORCID, A. Gallo, P. Fortunati, F. Rossi
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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