Barley cultivar, kernel composition, and processing affect the glycemic index

Journal of Nutrition

Volumn 142, Issue 9, 2012, Pages 1666-1671

  Aldughpassi, Ahmed ^a   Abdel Aal, El Sayed M ^b   Wolever, Thomas M S ^a  

^a UNIVERSITY OF TORONTO   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE; BETA GLUCAN; GLUCOSE; STARCH;

ADULT; ARTICLE; BARLEY; BRAN; CONTROLLED STUDY; COOKED FOOD; CORRELATION COEFFICIENT; CULTIVAR; DIETARY INTAKE; FEMALE; FOOD COMPOSITION; FOOD PROCESSING; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; GRAIN; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OUTCOME ASSESSMENT; PASTA;

ADULT; AMYLOSE; BETA-GLUCANS; BLOOD GLUCOSE; DIETARY CARBOHYDRATES; DIETARY FIBER; FEMALE; GLYCEMIC INDEX; HORDEUM; HUMANS; MALE; MIDDLE AGED; REFERENCE VALUES;

HORDEUM;

EID: 84866280230     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.112.161372     Document Type: Article

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