Utilization of high fibre barley fractions in tortillas to reduce glycemic fractions in tortillas to reduce glycemic response in humans.

Citation

Ames, N.P., Blewett, H.J., Storsley, J., Zahradka, P., et Taylor, C.G. (2011). « Utilization of high fibre barley fractions in tortillas to reduce glycemic fractions in tortillas to reduce glycemic response in humans. », Cereal Foods World, 56(4, Suppl.), p. A28. (Résumé)

Date de publication

2011-12-31

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