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

Author： Cavallero A.   Empilli S.   Brighenti F.   Stanca A.M.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.36, Iss.1, 2002-07, pp. : 59-66

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