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Individuals were given ERSR (enzyme‐resistant starch rusks) to consume for breakfast, and its effect on blood glucose was examined. Fifty‐four people participated in this study as two groups ((WWR (whole wheat rusks): 27 and ERSR: 27)). Each rusk contains 30 g of digestible CHO. After the consumption started, measurements were made at 30‐min intervals until 120 min. In total AUC (area under the curve)...