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Title
Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans.
Authors
Alminger, Marie; Eklund-Jonsson, Charlotte
Abstract
Several factors can affect glycemic and insulinemic responses from cereal foods. Some suggested factors lowering the responses are; intact botanical structure, high amylose/high ss-glucan cereal varieties, organic acid produced during fermentation and food processes inducing retrogradation of starch.
Publication
European journal of nutrition, 2008, Vol 47, Issue 6, p294