Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels

Authors :: Kenichi Tanabe
Kumi Watanabe
Asuka Okuda
Sadako Nakamura
Tsuneyuki Oku
Source :: Food Science and Technology Research. 28:513-519
Publication Year :: 2022
Publisher :: Japanese Society for Food Science and Technology, 2022.

Subjects :: Marketing
General Chemical Engineering
Industrial and Manufacturing Engineering
Food Science
Biotechnology

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