Effects of breads of varying carbohydrate quality on postprandial glycaemic, incretin and lipidaemic response after first and second meals in adults with diet-controlled type 2 diabetes

Journal of Functional Foods

Volumn 6, Issue 1, 2014, Pages 116-125

  Tucker, Amy J ^a   Vandermey, Jeffrey S ^a   Robinson, Lindsay E ^a   Graham, Terry E ^a   Bakovic, Marica ^a   Duncan, Alison M ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Bread; Glycaemia; Lipids; Sourdough; Sprouted; Type 2 diabetes

Indexed keywords

EID: 84895069461     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2013.09.025     Document Type: Article

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