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Effect of Controlled Fermentation of some Traditional Foods on the Glycaemic Response of Diabetic Adult Rats

Effect of Controlled Fermentation of some Traditional Foods on the Glycaemic Response of Diabetic Adult Rats. ABSTRACT Effect of controlled fermentation with Candida tropicalis on glycaemic index of cassava, maize and sorghum flours and blood glucose response, protein utilization, mineral and vitamin bioavailability of their blends in diabetes induced adult rats was studied. Candida tropicalis […]

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