Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients
- Autor
- BRENNAN, Margaret A1 ; DERBYSHIRE, Emma J1 ; BRENNAN, Charles S1 2 ; TIWARI, Brijesh K1
[1] Centre of Food Nutrition and Health Research, Hollings Faculty, Manchester Metropolitan University, Manchester, United Kingdom
[2] Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand - Fuente
Molecular nutrition & food research (Print). 2012, Vol 56, Num 5, pp 834-837, 4 p ; ref : 32 ref
- ISSN
- 1613-4125
- Campo Científico
- Food science technology
- Editor
- Wiley, Weinheim
- País de la publicación
- Germany
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Dietary fibre Extrusion Glycaemia Snacks Starch
- Palabra clave (fr)
- Amidon Amuse gueule Extrusion Postprandial Glucide Polyoside
- Palabra clave (in)
- Starch Snack(food) Extrusion Postprandial Carbohydrate Polysaccharide
- Palabra clave (es)
- Almidón Comida ligera Extrusión Postprandial Glúcido Poliósido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 25928881
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/mnfr.201100760 
https://dx.doi.org/10.1002/mnfr.201100760
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