An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley.
King R A, Noakes M, Bird A R, Morell M K, Topping D L. An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley. J Cereal Sci 2008; 48: 526-530.
| 論文名 | An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley. |
|---|---|
| 著者 | King R A, Noakes M, Bird A R, Morell M K, Topping D L. |
| 掲載誌 | J Cereal Sci 2008; 48: 526-530. |
| 年 | 2008 |
| 巻 | 48 |
| 号 | 526-530 |