Improved Postprandial Response and Feeling of Satiety after Consumption of Low-Calorie Muffins with Maltitol and High-Amylose Corn Starch
Article first published online: 28 JUN 2007
Journal of Food Science
Volume 72, Issue 6, pages S407–S411, August 2007
How to Cite
Quílez, J., Bulló, M. and Salas-Salvadó, J. (2007), Improved Postprandial Response and Feeling of Satiety after Consumption of Low-Calorie Muffins with Maltitol and High-Amylose Corn Starch. Journal of Food Science, 72: S407–S411. doi: 10.1111/j.1750-3841.2007.00408.x
- Issue published online: 28 JUN 2007
- Article first published online: 28 JUN 2007
- MS 20070006 Submitted 1/3/2007, Accepted 4/28/2007
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