Food intake and satiety following a serving of pulses in young men: Effect of processing, recipe, and pulse variety

Journal of the American College of Nutrition

Volumn 28, Issue 5, 2009, Pages 543-552

  Wong, Christina L ^a   Mollard, Rebecca C ^a   Zafar, Tasleem A ^b   Luhovyy, Bohdan L ^a   Anderson, G Harvey ^a  

^a UNIVERSITY OF TORONTO   (Canada)

^b KUWAIT UNIVERSITY   (Kuwait)

Author keywords

Beans; Blood glucose; Food intake; Glycemic index; Pulses; Satiety

Indexed keywords

ADOLESCENT; ADULT; ANALYSIS OF VARIANCE; APPETITE; AREA UNDER THE CURVE; ARTICLE; BREAD; CARBOHYDRATE DIET; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; EATING; GLUCOSE BLOOD LEVEL; HUMAN; LEGUME; MALE; MEAT; PHYSIOLOGY; PSYCHOPHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL;

ADOLESCENT; ADULT; ANALYSIS OF VARIANCE; APPETITE; AREA UNDER CURVE; BLOOD GLUCOSE; BREAD; DIETARY CARBOHYDRATES; EATING; FABACEAE; HUMANS; MALE; MEAT; SATIETY RESPONSE;

EID: 77954941450     PISSN: 07315724     EISSN: 15411087     Source Type: Journal    
DOI: 10.1080/07315724.2009.10719786     Document Type: Article

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