Increasing the viscosity of oat β-glucan beverages by...

Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses

Kwong, Melissa G. Y., Wolever, Thomas M. S., Brummer, Yolanda, Tosh, Susan M.
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Volume:
110
Language:
english
Journal:
British Journal of Nutrition
DOI:
10.1017/s000711451300069x
Date:
October, 2013
File:
PDF, 214 KB
english, 2013
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