In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals
Author:
Affiliation:
1. Department of Food Science and Nutrition
2. University of Minnesota – Twin Cities
3. St. Paul
4. USA
5. USDA Grand Forks Human Research Center
6. Grand Forks
Abstract
Partially hydrolyzed guar gum (PHGG) is a fermentable, soluble, non-gelling fiber consumed as both a supplement and ingredient.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01232E
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3. Dietary fiber and body weight
4. Post-meal perceivable satiety and subsequent energy intake with intake of partially hydrolysed guar gum
5. Dietary Fiber and Risk of Coronary Heart Disease
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