Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose

Nutrition Research

Volumn 29, Issue 8, 2009, Pages 551-557

  Lightowler, Helen J ^a   Henry, C Jeya K ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Potato, Human, Glycemic response, High viscosity hydroxypropylmethylcellulose; Randomized cross over trial, Blood glucose response curve

Indexed keywords

CELLULOSE; GLUCOSE; HYDROXYPROPYLMETHYLCELLULOSE; STARCH;

ADULT; ARTICLE; CAPILLARY BLOOD; CONTROLLED STUDY; DIETARY FIBER; FEMALE; FOOD INDUSTRY; FOOD INTAKE; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; GLYCEMIC RESPONSE; HUMAN; HYPOTHESIS; MALE; NORMAL HUMAN; NUTRITIONAL PARAMETERS; POTATO; PRIORITY JOURNAL; VISCOSITY;

ADULT; AREA UNDER CURVE; BLOOD GLUCOSE; CROSS-OVER STUDIES; DIETARY CARBOHYDRATES; DIETARY FIBER; FEMALE; GLYCEMIC INDEX; HUMANS; MALE; METHYLCELLULOSE; MIDDLE AGED; SOLANUM TUBEROSUM; VISCOSITY; YOUNG ADULT;

SOLANUM TUBEROSUM;

EID: 70149124759     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2009.06.004     Document Type: Article

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