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In vitro hypoglycemic effects and starch digestibility characteristics of wheat based composite functional flour for diabetics
The associations between chronic feeding of high level of soluble/insoluble fibers and low serum glucose levels have been well documented. In the present study, composite flours were formulated using psyllium, barley and oat at two different levels [WPOB-I = wheat flour (75 %), psyllium (5 %), oat (...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2014
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486554/ https://ncbi.nlm.nih.gov/pubmed/26139921 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1470-z |
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