Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

European Journal of Clinical Nutrition

Volumn 59, Issue 2, 2005, Pages 169-176

  Johnson, S K ^a   Thomas, S J ^a   Hall, R S ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

Chickpea; Extrusion; Glycaemic; Insulinaemic; Palatability; Satiety

Indexed keywords

GLUCOSE; INSULIN;

ADULT; AREA UNDER THE CURVE; ARTICLE; AUSTRALIA; BODY MASS; BREAD; CARBOHYDRATE DIET; CARBOHYDRATE INTAKE; CHICKPEA; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET RESTRICTION; FEMALE; FOOD COMPOSITION; GLUCOSE BLOOD LEVEL; HUMAN; HUMAN EXPERIMENT; INSULIN BLOOD LEVEL; INSULINEMIA; MALE; NORMAL HUMAN; PALATABILITY; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; SATIETY; SINGLE BLIND PROCEDURE; TEST MEAL;

ADULT; AREA UNDER CURVE; BLOOD GLUCOSE; BREAD; CICER; CROSS-OVER STUDIES; ENERGY INTAKE; FEMALE; FLOUR; GLYCEMIC INDEX; HUMANS; INSULIN; MALE; MIDDLE AGED; POSTPRANDIAL PERIOD; SATIETY RESPONSE; TASTE;

CICER ARIETINUM;

EID: 13944272310     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602054     Document Type: Article

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