Low glycemic index bread
作者： John R. Hinchik , Michael J. Wolt , Elizabeth A. Arndt
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摘要: A low glycemic index baked bread product is provided. The breat comprises a wheat flour product, grain/seed source of soluble fiber, and processed fibre. has total fibre content at least about 0.8 wt.% on 42% moisture basis beta-glucan 0.2 basis.
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