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Relations between in vitro starch digestibility of commercial baked products and their macronutrients

Cheng Li1,2, Enpeng Li3,4

  • 1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.

Journal of the Science of Food and Agriculture
|July 3, 2022
PubMed
Abstract

Keywords:
baked productsin vitro digestionmacronutrientsstarch

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