Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods.
about
Review of the health benefits of peas (Pisum sativum L.).Evaluation of yellow pea fibre supplementation on weight loss and the gut microbiota: a randomized controlled trial.Pulse consumption, satiety, and weight management.Plasma biomarker of dietary phytosterol intakeVariations in postprandial blood glucose responses and satiety after intake of three types of bread.Gazing into the crystal ball: future considerations for ensuring sustained growth of the functional food and nutraceutical marketplace.Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence.Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis.Cooking enhances beneficial effects of pea seed coat consumption on glucose tolerance, incretin, and pancreatic hormones in high-fat-diet-fed rats.Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items.
P2860
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P2860
Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods.
description
2009 nî lūn-bûn
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2009年の論文
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2009年学术文章
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2009年学术文章
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2009年学术文章
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2009年学术文章
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2009年学术文章
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2009年學術文章
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name
Glycemic responses and sensory ...... ded to novel functional foods.
@en
Glycemic responses and sensory ...... ded to novel functional foods.
@nl
type
label
Glycemic responses and sensory ...... ded to novel functional foods.
@en
Glycemic responses and sensory ...... ded to novel functional foods.
@nl
prefLabel
Glycemic responses and sensory ...... ded to novel functional foods.
@en
Glycemic responses and sensory ...... ded to novel functional foods.
@nl
P1476
Glycemic responses and sensory ...... ded to novel functional foods.
@en
P2093
Amira N Kassis
Christopher P F Marinangeli
P304
P356
10.1111/J.1750-3841.2009.01347.X
P50
P577
2009-11-01T00:00:00Z