Supporting Articles
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Post-Prandial Responses to Cereal Products Enriched with Barley Beta-glucan Written By: Maria Cristina Casiraghi, Marcella Garsetti, Giulio Testolin, and Furio Brighenti | Found In: Journal of the American College of Nutrition August 2006 Barley crackers and cookies reduced glucose and insulin response from 26 to 52% compared to similar products made with wheat. The barley products contained 3g of beta-glucan soluble fiber. Click Here for the PDF » View All |
