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Increasing oat β-glucan viscosity in a breakfast meal slows..:
Wolever, Thomas M S
;
Tosh, Susan M
;
Spruill, Susan E
...
The American Journal of Clinical Nutrition. 111 (2019) 2 - p. 319-328 , 2019
Link:
https://doi.org/10.1093/ajcn/nqz285
RT Journal T1 <Title>Increasing oat β-glucan viscosity in a breakfast meal slows gastric emptying and reduces glycemic and insulinemic responses but has no effect on appetite, food intake, or plasma ghrelin and PYY responses in healthy humans: a randomized, placebo-controlled, crossover trial</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1093_ajcn_nqz285&Exemplar=1&LAN=DE A1 Wolever, Thomas M S A1 Tosh, Susan M A1 Spruill, Susan E A1 Jenkins, Alexandra L A1 Ezatagha, Adish A1 Duss, Ruedi A1 Johnson, Jodee A1 Chu, YiFang A1 Steinert, Robert E PB Elsevier BV YR 2019 SN 0002-9165 SN 1938-3207 JF The American Journal of Clinical Nutrition VO 111 IS 2 SP 319 OP 328 LK http://dx.doi.org/https://doi.org/10.1093/ajcn/nqz285 DO https://doi.org/10.1093/ajcn/nqz285 SF ELIB - SuUB Bremen
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