A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects
Open Access
- 17 January 2011
- journal article
- research article
- Published by SNF Swedish Nutrition Foundation in Food & Nutrition Research
- Vol. 55 (1)
Abstract
A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjectsKeywords
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