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This page is a summary of: Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma Glucose and Insulin Responses and Satiety of Healthy Subjects, Journal of the American College of Nutrition, February 2009, Taylor & Francis,
DOI: 10.1080/07315724.2009.10719758.
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