Nutrition, Metabolism & Cardiovascular Diseases
Volume 20, Issue 2 , Pages e6-e7 , February 2010

Addition of different soluble fiber fractions to oven baked products is not always a successful tool for reducing the Glycemic Index

Received 23 March 2009

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PII: S0939-4753(09)00121-5

doi: 10.1016/j.numecd.2009.04.019

Nutrition, Metabolism & Cardiovascular Diseases
Volume 20, Issue 2 , Pages e6-e7 , February 2010

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