Influence of food structure on glycaemic response and satiety : modulation by storage and preparation conditions and association with food cravings
An important challenge to the food industry is to develop a wide range of low GI foods. This thesis investigated the influence of physicochemical structure on glycaemic response, focussing specifically on white bread, an important feature in the typical average human diet in the UK. The studies repo...
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Oxford Brookes University
2007
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.491303 |