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