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បណ្តុំទិន្នន័យ
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អាជ្ញាប័ណ្ណ:
http://creativecommons.org/licenses/by-nc/3.0/
អង្គភាព:
Quadram Institute Bioscience
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Effect of semolina pudding prepared from starch branching enzyme IIa and b mu...
The starch characteristics of raw semolina determine sbeIIa/b-AB pudding digestibility in vitro and glycaemic index in vivo.
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