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

Journal of Cereal Science

Volumn 48, Issue 2, 2008, Pages 526-530

  King, R A ^a   Noakes, M ^a   Bird, A R ^a   Morell, M K ^a   Topping, D L ^a  

^a CSIRO   (Australia)

Author keywords

Barley; Glycemic index; Glycemic load; Humans; Insulin; Starch

Indexed keywords

HORDEUM;

EID: 49449089369     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.11.009     Document Type: Article

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