High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response

A. Cavallero(University of Parma), A. M. Stanca(University of California, Riverside), S. Empilli(University of Parma), Furio Brighenti(University of Parma)
Journal of Cereal Science
July 1, 2002
Cited by 297


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