Development of low glycemic index (GI) foods by incorporating pulse ingredients into cereal-based products: Use of in vitro screening and in vivo methodologies

Cereal Chemistry

Volumn 94, Issue 1, 2017, Pages 110-116

  Fujiwara, Natsuki ^a   Hall, Clifford ^b   Jenkins, Alexandra L ^c  

^a Northern Crops Institute   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

^c Glycemic Index Laboratories Inc ^*  (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; CRACKS;

CEREAL-BASED PRODUCTS; ESTIMATED GLYCEMIC INDICES; EXTRUDED SNACKS; GLYCEMIC INDEX; IN-VITRO; IN-VIVO; INDEX VALUES; LOW GLYCAEMIC-INDEX; PEA PROTEINS; WHEAT FLOURS;

NUTRITION;

EID: 85014113862     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-16-0119-FI     Document Type: Article

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