Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index
- 1 March 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (3), 753-757
- https://doi.org/10.1021/jf00093a036
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Viscosity of food gums determined in vitro related to their hypoglycemic actionsThe American Journal of Clinical Nutrition, 1987
- The effect of the polysaccharide composition and structure of dietary fibers on cecal fermentation and fecal excretionThe American Journal of Clinical Nutrition, 1986
- Influence of viscous incubation media on the resistance to diffusion of the intestinal unstirred water layer in vitroPflügers Archiv - European Journal of Physiology, 1982
- Starch Analysis Using Thermostable alpha‐AmylasesStarch ‐ Stärke, 1982
- Effect of gel-forming gums on the intestinal unstirred layer and sugar transport in vitro.Gut, 1981