Inclusion of guar gum and alginate into a crispy bar improves postprandial glycemia in humans (Q79840932)
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scientific article published on 01 April 2004
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Inclusion of guar gum and alginate into a crispy bar improves postprandial glycemia in humans |
scientific article published on 01 April 2004 |
Statements
Inclusion of guar gum and alginate into a crispy bar improves postprandial glycemia in humans (English)
Jennifer A Williams
Chron-Si Lai
Holly Corwin
Yingying Ma
Keith A Garleb
Bryan W Wolf
1 April 2004