Statistics for Effects of Resistant Starch Type 4 Supplementation of Bread on in Vitro Glycemic Index Value, Bile Acid-Binding Capacity, and Mineral Bioavailability

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Effects of Resistant Starch Type 4 Supplementation of Bread on in Vitro Glycemic Index Value, Bile Acid-Binding Capacity, and Mineral Bioavailability 2

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Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability.pdf 1

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