Inclusion of Guar Gum and Alginate into a Crispy Bar...

Journal of Nutrition 2004 / 10 Vol. 134; Iss. 4

Inclusion of Guar Gum and Alginate into a Crispy Bar Improves Postprandial Glycemia in Humans

Williams, Jennifer A., Lai, Chron-Si, Corwin, Holly, Ma, Yingying, Maki, Kevin C., Garleb, Keith A., Wolf, Bryan W.
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Volume:
134
Language:
english
Journal:
The Journal of Nutrition
DOI:
10.1093/jn/134.4.886
Date:
October, 2004
File:
PDF, 85 KB
english, 2004
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