Fat replacers: Their use in foods and role in diabetes medical nutrition therapy

Diabetes Care

Volumn 19, Issue 11, 1996, Pages 1294-1301

  Warshaw, Hope ^a   Franz, Marion ^b   Powers, Margaret A ^c   Wheeler, Madelyn ^d  

^a Hope Warshaw Associates   (United States)

^b INTERNATIONAL DIABETES CENTER   (United States)

^c Powers and Associates   (United States)

^d INDIANA UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; EMULSIFYING AGENT; FAT; FOOD ADDITIVE; POLYOL; PROTEIN;

DIABETES MELLITUS; DIABETIC DIET; FAT INTAKE; FAT SUBSTITUTE; FOOD AND DRUG ADMINISTRATION; FOOD COMPOSITION; FOOD PACKAGING; FOOD SAFETY; HUMAN; HYDROCOLLOID; REVIEW;

EID: 0029905093     PISSN: 01495992     EISSN: None     Source Type: Journal    
DOI: 10.2337/diacare.19.11.1294     Document Type: Review

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