Cooking attenuates the ability of high amylose meals to reduce plasma insulin concentrations in rats
Marc A. Brown, University of WollongongFollow
Ian L. BrownFollow
Peter L. McLennan, University of WollongongFollow
Leonard H. StorlienFollow
Brown, M. A., Higgins, J., Brown, I. L., McLennan, P. L. & Storlien, L. H. Cooking attenuates the ability of high amylose meals to reduce plasma insulin concentrations in rats. Nutrition Society of Australia Annual Meeting; Nutrition Society of Australia; 2001. S41-S41.
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