Making simple changes to the way a starchy carbohydrate meal is prepared can significantly reduce the postprandial glucose response (2018)
Attributed to:
Resistant Starch Production and Glucose Release from Pre-Prepared Chilled Food; the SPUD Project
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1017/s0029665118001726
Publication URI: http://dx.doi.org/10.1017/s0029665118001726
Type: Journal Article/Review
Parent Publication: Proceedings of the Nutrition Society
Issue: OCE4