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Olagunju, A.I., Arigbede, T.I., Oyeleye, I.S., et al. (2024) High-Protein, Low Glycemic Index Snack from an Optimized Blend of Three Whole Grains Elicits a Low Glycemic Response in Diabetic Human Subjects. Food Production, Processing and Nutrition, 6, Article No. 32.

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