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The effects of cereal source and processing on the metabolic responses to commercially available breakfast cereals and breads

Elliott, RM, Morgan, LM, Tredger, J and Wright, J (1994) The effects of cereal source and processing on the metabolic responses to commercially available breakfast cereals and breads International Journal of Food Sciences and Nutrition, 45 (3). pp. 217-222.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Elliott, RMr.m.elliott@surrey.ac.ukUNSPECIFIED
Morgan, LMUNSPECIFIEDUNSPECIFIED
Tredger, JUNSPECIFIEDUNSPECIFIED
Wright, JUNSPECIFIEDUNSPECIFIED
Date : 15 January 1994
Identification Number : 10.3109/09637489409166161
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:35
Last Modified : 17 May 2017 14:43
URI: http://epubs.surrey.ac.uk/id/eprint/824316

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