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Gelatinisation and milling whole-wheat increases postprandial blood glucose: randomised crossover study of adults with type 2 diabetes.
Elbalshy, Mona M; Reynolds, Andrew N; Mete, Evelyn; Robinson, Caleb; Oey, Indrawati; Silcock, Pat; Haszard, Jillian J; Perry, Tracy L; Mann, Jim; Te Morenga, Lisa.
Affiliation
  • Elbalshy MM; Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
  • Reynolds AN; Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
  • Mete E; Riddet Institute, Palmerston North, New Zealand.
  • Robinson C; Department of Medicine, University of Otago, Dunedin, New Zealand.
  • Oey I; Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
  • Silcock P; Riddet Institute, Palmerston North, New Zealand.
  • Haszard JJ; Department of Food Science, University of Otago, Dunedin, New Zealand.
  • Perry TL; Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
  • Mann J; Riddet Institute, Palmerston North, New Zealand.
  • Te Morenga L; Department of Food Science, University of Otago, Dunedin, New Zealand.
Diabetologia ; 64(6): 1385-1388, 2021 06.
Article in En | MEDLINE | ID: mdl-33677626

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Blood Glucose / Diabetes Mellitus, Type 2 / Whole Grains Type of study: Clinical_trials Limits: Adult / Aged / Female / Humans / Male / Middle aged Language: En Journal: Diabetologia Year: 2021 Document type: Article Affiliation country: New Zealand

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Blood Glucose / Diabetes Mellitus, Type 2 / Whole Grains Type of study: Clinical_trials Limits: Adult / Aged / Female / Humans / Male / Middle aged Language: En Journal: Diabetologia Year: 2021 Document type: Article Affiliation country: New Zealand