| | Addition of different soluble fiber fractions to oven baked products is not always a successful tool for reducing the Glycemic IndexReceived 23 March 2009 published online 19 August 2009. No abstract is available. To read the body of this article, please view the Full Text online. |
Diabetes Unit, S. Camillo Hospital, Rome, Italy PII: S0939-4753(09)00121-5 doi:10.1016/j.numecd.2009.04.019 © 2009 Published by Elsevier Inc. | 
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