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Glycaemic Responses to Four Types of Bread Made Using Different Composition and Processing Methods

Glycaemic Responses to Four Types of Bread Made Using Different Composition and Processing Methods

Roshani, M.D.N; Keerthisinghe, M.P.U.G; Jayatissa, J; Hettiarachchi, U.P.K
URI: http://dr.lib.sjp.ac.lk/handle/123456789/8744
Date: 2018

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