The Glycemic Response to Ingested Dreamfields Pasta Compared With Traditional Pasta

Nutrition Today - United States
doi 10.1097/nt.0b013e31826c50c6
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Ovid Technologies (Wolters Kluwer Health)

Related search

Polyphenol Content and Glycemic Load of Pasta Enriched With Faba Bean Flour

Functional Foods in Health and Disease
2016English

Thermal Response of a Fermi–Pasta–Ulam Chain With Andersen Thermostats

European Physical Journal B
OpticalElectronicCondensed Matter PhysicsMagnetic Materials
2017English

Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese

Italian Journal of Food Safety
Food Science
2010English

Spelt Pasta With Increased Content of Functional Componets

Chemical Industry and Chemical Engineering Quarterly
Chemical Engineering
2017English

Aquarium Portal Technique for PASTA Lesion Repair

Arthroscopy Techniques
OrthopedicsSports Medicine
2017English

Sensorial and Physicochemical Qualities of Pasta Prepared With Amaranth

Acta Scientiarum - Health Sciences
BiochemistryMedicineGeneticsMolecular Biology
2015English

Factors Affecting the Suitability of Boiled Pasta With Tomato Sauce for Eating

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2018English

Nuclear Pasta Structure in Hot Neutron Stars

Symposium - International Astronomical Union
2004English

Heat Conduction in the Disordered Fermi-Pasta-Ulam Chain

Physical Review E
2008English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy