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International Journal of Food Sciences and Nutrition Volume 57, 2006 - Issue 3-4
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BRIEF COMMUNICATION

Use of low-glycaemic index bread to reduce 24-h blood glucose: implications for dietary advice to non-diabetic and diabetic subjects

Prof >C. J. K. Henry Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UKCorrespondence[email protected]
,
H. J. Lightowler Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UK
,
E. A. Tydeman Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UK
&
R. Skeath Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UK
Pages 273-278 | Published online: 06 Jul 2009

References

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