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Effect of Tartary Buckwheat Boiled Noodles on Postprandial Blood Glucose Level and Its Active Components
Effect of Tartary Buckwheat Boiled Noodles on Postprandial Blood Glucose Level and Its Active Components
2021
Hiroko Tanaka
Mio Yoneta
Shigeru Toriumi
Masashi Ohtsubo
Chieko Fudemura
Iwao Ohkubo
Takashi Nishi
Yoshihito Arakawa
Keywords:
Food science
Chemistry
Postprandial
active components
Correction
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