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Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma Glucose and Insulin Responses and Satiety of Healthy Subjects
Lioger, Delphine, Fardet, Anthony, Foassert, Pascal, Davicco, Marie-Jeanne, Mardon, Julie, Gaillard-Martinie, Brigitte, Remesy, ChristianVolume:
28
Language:
english
Journal:
Journal of the American College of Nutrition
DOI:
10.1080/07315724.2009.10719758
Date:
February, 2009
File:
PDF, 255 KB
english, 2009