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  1. 3061
    “…All the words, terms and phrases were inverted into the descriptive concepts after steaming that made the check list. The identified terms nested in the KWV form and were submitted to panel of 5 expert searcher and subject specialists for library and information science. …”
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  2. 3062
  3. 3063
  4. 3064
    “…After a 100 g standard steamed bread meal, blood glucose (Glu0h Glu0.5 h, Glu1h, Glu2h, GLu3h), C-peptide (Cp0h, Cp0.5 h, Cp1h, Cp2h, Cp3h), serum insulin (INS0h, INS0.5 h, INS1h, INS2h, INS3h) concentrations at different time points were obtained. …”
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  5. 3065
    “…Contrary to this, using of LAB cultures resulted in an increase in E. coli counts by only 1.40 ± 1.07 log CFU/g. After steaming at 63.6 ± 1.9°C for 7.2 ± 2.1 min (temperature of heated acidified curd was 54.9 ± 1.7°C), CPS decreased by 0.58 ± 1.12 log CFU/g, and E. coli decreased by 1.23 ± 0.97 log CFU/g in all cheeses, regardless of LAB addition. …”
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  6. 3066
    “…Gastric emptying rate was determined by (13)C-acetate breath test involving measurement of (13)CO(2) in breath samples collected before and after ingestion of rice steamed with (13)C-labelled sodium acetate. Participants, people doing measurements or examinations, and people assessing the outcomes were not blinded to group assignment. …”
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