The acceptability of three cake types incorporating varying levels of guar gum
- 28 February 1989
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 3 (1) , 1-6
- https://doi.org/10.1016/s0268-005x(89)80028-1
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Guar crispbread in the diabetic diet.BMJ, 1978
- TREATMENT OF DIABETES WITH GUAR GUMThe Lancet, 1977
- Decrease in Postprandial Insulin and Glucose Concentrations by Guar and PectinAnnals of Internal Medicine, 1977
- UNABSORBABLE CARBOHYDRATES AND DIABETES: DECREASED POST-PRANDIAL HYPERGLYCÆMIAThe Lancet, 1976