Lower 30 minute serum insulin in healthy sprague-dawley rats consuming chips from specific barley flour blends

Cereal Chemistry

Volumn 90, Issue 5, 2013, Pages 474-479

  Harding, Scott V ^a,b   Storsley, Joanne ^a   Thandapilly, Sijo J ^a   Ames, Nancy P ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BODY FLUIDS; GLUCOSE; GRAIN (AGRICULTURAL PRODUCT); INSULIN;

BARLEY FLOURS; CHRONIC DISEASE; FLOUR BLENDS; INSULIN CONCENTRATIONS; INSULIN RESISTANCE; SERUM INSULIN; SPRAGUE-DAWLEY RATS; TYPE-2 DIABETES; WHEAT FLOURS; WHOLE GRAINS;

RATS;

HORDEUM; HORDEUM VULGARE SUBSP. VULGARE; RATTUS; TRITICUM AESTIVUM;

EID: 84887632381     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-08-12-0099-R     Document Type: Article

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