References
- Apling, E.C., Leeds, A.R., Wolever, T.M.S. & Jenkins, DJ.A. (1977): How to make guar bread. Lancet 2, 975.
- Apling, F.C. & Ellis, P.R. (1982): Guar bread: concept to application. Chem. Indus., 4 Dec. 1982, 950–955.
- Aro, A., Uusitupa, E., Voutilainen, K., Hersio, T., Korohonen, O. & Siitonen (1981): Improved diabetic control and hypercholesterolaemic effect induced by long-term dietary supplementation with guar gum in Type 2 (Insulin Independent) Diabetes. Diabetologia 21, 29–33.
- Ellis, P.R., Apling, E.C., Leeds, A.R. & Bolster, N.R. (1981): Guar bread: acceptability and efficacy combined studies on blood glucose serum insulin and satiety in normal subjects. Br. J. Nutr. 46, 267–276.
- Ellis, P.R. & Apling, E.C. (1982): The development and acceptability of guar-bran bread. Proc. 7th World Cereal and Bread Congress, Prague, p 1121-1126.
- Gardiner, M. (1975): Food preparation. London: Constable.
- Hedley, D. (1981): To investigate the viability of adding pectin to certain food products. Food preparation and quality research project. Dept. of Food Science, Queen Elizabeth College, University of London.
- Hill, M.A. & Leeds, A.R. (1979): High-fibre foods: a feasibility study using guar gum. J. Hum. Nutr. 33, 253–258.
- Jenkins, DJ.A., Leeds, A.R., Gassull, M.A., Wolever, T.M.S., Goff, D.V., Alberti, K.G.M.M. & Hockaday, T.D.R. (1976): Unabsorbable carbohydrates and diabetes: decreased post-prandial hyperglycaemia. Lancet 2, 172–174.
- Jenkins, DJ.A., Leeds, A.R., Gassull, M.A., Cochet, B. & Alberti, K.G.M.M. (1977a): Decrease in postprandial insulin and glucose concentrations by guar and pectin. Ann. Intern. Med. 86, 20–23.
- Jenkins, DJ.A., Wolever, T.M.S., Hockaday, T.D.R., Leeds, A.R., Howarth, R., Baron, S., Apling, E.C. & Dilwari, J. (1977b): Treatment of diabetes with guar gum. Reduction of urinary glucose loss in diabetes. Lancet 2, 779–780.
- Jenkins, DJ.A., Wolever, T.M.S., Nineham, R., Taylor, R., Metz, G.L., Bacon, S. & Hockaday, T.D.R. (1978): Guar crispbread in the diabetic diet. Br. Med. J. 2, 1744–1746.
- Jenkins, DJ.A., Leeds, A.R., Slavin, B., Mann, J. & Jepson, E.M. (1979): Dietary fiber and blood lipids: reduction of serum cholesterol in type H hyperlipidaemia by guar gum. Am. J. Clin. Nutr. 32, 16–18.
- Judd, P.A., Kay, R.M. & Truswell, A.S. (1976): The cholesterol-lowering effect of pectin. Nutr. Metabolism 20, 181.
- Judd, P.A. & Leeds, A.R. (1981): Pectin and serum cholesterol levels. Am. J. Clin. Nutr. 34. 2601–2602.
- Judd, P.A. and Truswell, A.S. (1982): Comparison of the effects of high and low methoxyl pectins in plasma lipids in man. International symposium on dietary fibre in human and animal nutrition. Abstract 194.
- Larmond, E. (1977): Laboratory methods for sensory evaluation of food. Research Branch, Canada Department of Agriculture, Publication 1637, page 36.
- Leeds, A.R. (1983): Blood glucose control using guar gum and limilar materials in dietary fibre. G.G. Birch (ed), pp 177-194. London: Applied Science.
- Smith, CJ., Rosman, MS., Levitt, N.S. & Jackson, W.P.U. (1982): Guar biscuits in the diabetic diet. S.A. Med. J. 6 Feb. 1982, 196-198.
- Tredger,J. & Ransley,J. (1978): Guar gum-its acceptability to diabetic patients when incorporated into baked food products. J. Hum. Nutr. 32, 427–432.