Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.
about
Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review.Dietary Advanced Glycation End Products Consumption as a Direct Modulator of Insulin Sensitivity in Overweight Humans: A Study Protocol for a Double-Blind, Randomized, Two Period Cross-Over Trial.Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods.
P2860
Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.
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年学术文章
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2009年學術文章
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2009年學術文章
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name
Influence of sourdough preferm ...... d satiety of healthy subjects.
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Influence of sourdough preferm ...... d satiety of healthy subjects.
@nl
type
label
Influence of sourdough preferm ...... d satiety of healthy subjects.
@en
Influence of sourdough preferm ...... d satiety of healthy subjects.
@nl
prefLabel
Influence of sourdough preferm ...... d satiety of healthy subjects.
@en
Influence of sourdough preferm ...... d satiety of healthy subjects.
@nl
P2093
P2860
P1476
Influence of sourdough preferm ...... d satiety of healthy subjects.
@en
P2093
Anthony Fardet
Brigitte Gaillard-Martinie
Christian Remesy
Delphine Lioger
Marie-Jeanne Davicco
Pascal Foassert
P2860
P356
10.1080/07315724.2009.10719758
P50
P577
2009-02-01T00:00:00Z