Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: a MRI pilot study in healthy humans
(2017)
Journal Article
Alyami, J., Ladd, N., Pritchard, S. E., Hoad, C. L., Abdul Sultan, A., Spiller, R. C., Gowland, P. A., MacDonald, I. A., Aithal, G. P., Marciani, L., & Taylor, M. A. (2017). Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: a MRI pilot study in healthy humans. Food Research International, https://doi.org/10.1016/j.foodres.2017.11.071
Cereal grain based porridges are commonly consumed throughout the world. Whilst some data are available for varieties that are popular in the Western world such as oats and rye, other ‘ancient’ grains used in the East and in Africa such as millets ar... Read More about Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: a MRI pilot study in healthy humans.