Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients
Author:
Affiliation:
1. Centre of Food Nutrition and Health Research; Hollings Faculty; Manchester Metropolitan University; Manchester UK
2. Department of Wine; Food and Molecular Biosciences; Lincoln University; New Zealand
Publisher
Wiley
Subject
Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201100760/fullpdf
Reference32 articles.
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3. Degree of particle size breakdown during mastication may be possible cause of interindividual glycaemic variability;Ranawana;Nutr. Res.,2010
4. Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread;Brennan;J. Cereal Sci.,1996
5. Depression of the glycemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes;Jenkins;Eur. J. Clin. Nutr.,2002
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