Katherine Gil-Cardoso

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Food properties (incl. characteristics and health benefits)
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Publications (1)

|Mar 03, 2021
Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption.

Katherine Gil-Cardoso, Guillermo Saldaña, Elisa Luengo

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