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Food and Agricultural Immunology Volume 30, 2019 - Issue 1
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Effects of standard wheat flour proportion in total dietary carbohydrates on blood glucose, lipid metabolism, and inflammation in mice

Haiying Liua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China;b School of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of ChinaCorrespondence[email protected]
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Yiran Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China;b School of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of ChinaView further author information
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Xinli Peia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China;b School of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of ChinaView further author information
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Zhongguo Xiec College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, P.R. People’s Republic of ChinaView further author information
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Kaiwen Shib School of Food Science and Technology, Jiangnan University, Wuxi, P.R. People’s Republic of China;d National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. People’s Republic of ChinaView further author information
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Aike Lie Cereals and Oils Nutrition Research Center, Academy of State Administration of Grain (ASAG), Beijing, People’s Republic of ChinaView further author information
Pages 804-816 | Received 26 Apr 2019, Accepted 18 Jun 2019, Published online: 04 Jul 2019

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