Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content.

Abstract

Attempts to reduce glycaemia to bread were evaluated in healthy subjects. The contents of in vitro resistant starch (RS) were also measured in the bread products. The potential of including intact barley kernels at different concentrations (80% and 40%) was tested in two products (SCB-80 and SCB-40). Three variants of barley bread made from wholemeal were… (More)

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Cite this paper

@article{Liljeberg1994BioavailabilityOS, title={Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content.}, author={H G Liljeberg and Inger M. E. Bj{\"{o}rck}, journal={European journal of clinical nutrition}, year={1994}, volume={48 3}, pages={151-63} }