Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 38; no. 3; pp. 753 - 757
Main Authors Wood, Peter J, Braaten, Jan T, Scott, Fraser W, Riedel, Doreen, Poste, Linda M
Format Journal Article
LanguageEnglish
Published American Chemical Society 01.03.1990
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Bibliography:ark:/67375/TPS-HJ7R6GK8-J
istex:EFC4110BDB2B8551226C0299FAA3160E234E40D7
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00093a036