Increasing the protein to carbohydrate ratio in yogurts...

Clinical Nutrition 2014 / 02 Vol. 33; Iss. 1

Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin

El Khoury, Dalia, Brown, Peter, Smith, Gary, Berengut, Shari, Panahi, Shirin, Kubant, Ruslan, Anderson, G. Harvey
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Volume:
33
Language:
english
Journal:
Clinical Nutrition
DOI:
10.1016/j.clnu.2013.03.010
Date:
February, 2014
File:
PDF, 763 KB
english, 2014
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