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    Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

    Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution by Rafael Grassi de Alcântara, Heidge Fukumasu, Paulo Cesar Fabricio Raspantini, Leonila Ester Reinert Raspantini, Caroline Joy Steel, Ludmilla de Carvalho Oliveira, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin

    Published 2020-01-01
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