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Association between degree of processing, glycaemic impact and satiety potential of 279 ready-to-eat foods commonly consumed by French elderly population
Author / Organization: Anthony Fardet, Caroline Mejean, Valentina Andreeva, Hélène Labouré, Gilles Feron
| File Format | PDF (Portable Document Format) |
|---|---|
| Publication Year | 2016 |
| Source Host |
HAL Open Science
(hal.science)
|
| License / Terms | Open Access / Creative Commons |
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