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Results:
1-7
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Results: 7
Authors:
Li, BW
Blackwell, EL
Behall, KM
Elmstahl, HGML
Citation: Bw. Li et al., Resistant starch and total dietary fiber content of oatrim muffins with different levels of amylose, amylopectin, and beta-glucan, CEREAL CHEM, 78(4), 2001, pp. 387-390
Authors:
Hallfrisch, J
Behall, KM
Citation: J. Hallfrisch et Km. Behall, Mechanisms of the effects of grains on insulin and glucose responses, J AM COL N, 19(3), 2000, pp. 320S-325S
Authors:
Hallfrisch, J
Behall, KM
Citation: J. Hallfrisch et Km. Behall, Improvement in insulin and glucose responses related to grains, CEREAL F W, 45(2), 2000, pp. 66-69
Authors:
Trout, D
Behall, KM
Citation: D. Trout et Km. Behall, Prediction of glycemic index among high-sugar, low-starch foods, INT J F S N, 50(2), 1999, pp. 135-144
Authors:
Behall, KM
Scholfield, DJ
Hallfrisch, J
Citation: Km. Behall et al., The effect of particle size of whole-grain flour on plasma glucose, insulin, glucagon and thyroid-stimulating hormone in humans, J AM COL N, 18(6), 1999, pp. 591-597
Authors:
Hallfrisch, J
Behall, KM
Citation: J. Hallfrisch et Km. Behall, Breath hydrogen and methane responses of men and women to breads made withwhite flour or whole wheat flours of different particle sizes, J AM COL N, 18(4), 1999, pp. 296-302
Authors:
van der Sluijs, AMC
Behall, KM
Douglass, L
Prather, E
Scholfield, DJ
Hallfrisch, J
Citation: Amc. Van Der Sluijs et al., Effect of cooking on the beneficial soluble beta-glucans in oatrim, CEREAL F W, 44(4), 1999, pp. 194-198
Risultati:
1-7
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