Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2022-01-01 DOI:10.3136/fstr.fstr-d-22-00059

Kenichi Tanabe, Kumi Watanabe, A. Okuda, Sadako Nakamura, T. Oku

引用次数: 0

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大麦麸皮焙烤甜甜圈对餐后血糖和胰岛素水平的抑制作用

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.