A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy
Abstract
The consumption of
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* Corresponding authors
a
227 Parker Food Science and Technology, Department of Food Science, The Ohio State University, 2015 Fyffe Ct., Columbus, Ohio, USA.
E-mail:
vodovotz.1@osu.edu
Fax: +614-292-0218
Tel: +614-247-7696
b
350 Campbell Hall, Department of Human Nutrition, The Ohio State University, 1787 Neil Ave., Columbus, Ohio, USA
E-mail:
cmiller@ehe.osu.edu
Fax: +614-2921-8880
Tel: +614-292-1391
c
A458 Starling Loving Hall, Division of Medical Oncology, Department of Internal Medicine, The Ohio State University, 320 W. 10th Ave., Columbus, Ohio, USA
E-mail:
steven.clinton@osumc.edu
Fax: +614-293-7525
Tel: +614-293-2886
The consumption of
A. L. Simmons, C. K. Miller, S. K. Clinton and Y. Vodovotz, Food Funct., 2011, 2, 678 DOI: 10.1039/C1FO10125K
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