Work

High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response

Year: 2002

Type: article

Source: Journal of Cereal Science

DOI: 10.1006/jcrs.2002.0454

Authors: A. Cavallero, S. Empilli, F. Brighenti, A.M. Stanca

Institution: University of Parma

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2122342463

FWCI: 3.084

Cites: 25

Cited by: 298

Related to: 10