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Effect of Interchanging Bread and Sucrose as Main Source of Carbohydrate in a Low Fat Diet on the Glucose Tolerance Curve of Healthy Volunteer Subjects

NutritionMedicinePhysiologyDiabetesLow Fat DietBlood Glucose MonitoringDiabetes MellitusInterchanging BreadMetabolismPublic HealthGlycemic ResponseMetabolic StateGlucose Tolerance Curve