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Interactions between Starch, Lipids, and Proteins in Foods: Microstructure Control for Glycemic Response Modulation.
Parada, Javier; Santos, Jose L.
Affiliation
  • Parada J; a Institute of Food Science and Technology, Faculty of Agricultural Sciences , Universidad Austral de Chile , Valdivia , Chile.
  • Santos JL; b Department of Nutrition, Diabetes and Metabolism , School of Medicine, Pontificia Universidad Católica de Chile , Santiago , Chile.
Crit Rev Food Sci Nutr ; 56(14): 2362-9, 2016 Oct 25.
Article in En | MEDLINE | ID: mdl-25831145
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Full text: 1 Database: MEDLINE Main subject: Starch / Blood Glucose / Proteins / Food Analysis / Lipids Limits: Humans Language: En Journal: Crit Rev Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2016 Type: Article Affiliation country: Chile
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Starch / Blood Glucose / Proteins / Food Analysis / Lipids Limits: Humans Language: En Journal: Crit Rev Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2016 Type: Article Affiliation country: Chile