The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye, Whole-Wheat and Wheat Flours
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چکیده
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 2015
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.62.438