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Impact of α-Amylase During Breadmaking on In Vitro Kinetics of Starch Hydrolysis and Glycaemic Index of Enriched Bread with Bran

Crossref DOI link: https://doi.org/10.1007/s11130-014-0436-7

Published Online: 2014-07-30

Published Print: 2014-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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