Substitution of Corn Starch with Resistant Starch Type 4 in a Breakfast Bar Decreases Postprandial Glucose and Insulin Responses: A Randomized, Controlled, Crossover Study
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DOI: 10.1093/cdn/nzy066
Abstract: Abstract Background Resistant starches type 4 (RS4) are chemically modified starches that are resistant to digestion by human enzymes. Objective We aimed to test our hypothesis that replacement of standard starch with RS4 in a… read more here.
Keywords: insulin; crossover study; glucose insulin; breakfast bar ... See more keywords