GLYCEMIC INDEX OF PROCESSED WHEAT PRODUCTS

被引：76

作者：

ROSS, SW

BRAND, JC

THORBURN, AW

TRUSWELL, AS

机构：

[1] UNIV SYDNEY,DEPT BIOCHEM,HUMAN NUTR UNIT,SYDNEY,NSW 2006,AUSTRALIA

[2] UNIV SYDNEY,SCH PUBL HLTH & TROP MED,SYDNEY,NSW 2006,AUSTRALIA

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 1987年 / 46卷 / 04期

关键词：

D O I：

10.1093/ajcn/46.4.631

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：631 / 635

页数：5

共 28 条

[1] ATTEMPTS FOR DETERMINING THE DEGREE OF GELATINIZATION IN STARCHY MATERIALS [J].

ABRAHAM, TE ;

KEMPF, W .

STARKE, 1984, 36 (05) :164-167

[2]

[Anonymous], 1971, STAT PRINCIPLES EXPT

[3]

BJORCK I, 1984, J CEREAL SCI, V2, P91

[4] FOOD-PROCESSING AND THE GLYCEMIC INDEX [J].

BRAND, JC ;

NICHOLSON, PL ;

THORBURN, AW ;

TRUSWELL, AS .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1985, 42 (06) :1192-1196

[5] THE EFFECT OF COINGESTION OF FAT ON THE GLUCOSE, INSULIN, AND GASTRIC-INHIBITORY POLYPEPTIDE RESPONSES TO CARBOHYDRATE AND PROTEIN [J].

COLLIER, G ;

ODEA, K .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1983, 37 (06) :941-944

[6] EFFECTS OF COOKING ON SERUM GLUCOSE AND INSULIN RESPONSES TO STARCH [J].

COLLINGS, P ;

WILLIAMS, C ;

MACDONALD, I .

BRITISH MEDICAL JOURNAL, 1981, 282 (6269) :1032-1032

[7]

Dixon J. M., 1983, Food Engineering International, V8, P34

[8] STARCH DIGESTIBILITY OF FOODS - A NUTRITIONAL PERSPECTIVE [J].

DREHER, ML ;

DREHER, CJ ;

BERRY, JW .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1984, 20 (01) :47-71

[9]

GUY RCE, 1985, FOOD MANUF, V60, P26

[10]

HAGANDER B, 1985, HUM NUTR-APPL NUTR, V39A, P114

← 1 2 3 →