INCLUDING INDIGESTIBLE CARBOHYDRATES IN THE EVENING MEAL OF HEALTHY SUBJECTS IMPROVES GLUCOSE TOLERANCE, LOWERS INFLAMMATORY MARKERS, AND INCREASES SATIETY AFTER A SUBSEQUENT STANDARDIZED BREAKFAST

NILSSON, A.C., OSTMAN, E.M., HOLST, J.J., & BJORCK, I.M.. (2008). INCLUDING INDIGESTIBLE CARBOHYDRATES IN THE EVENING MEAL OF HEALTHY SUBJECTS IMPROVES GLUCOSE TOLERANCE, LOWERS INFLAMMATORY MARKERS, AND INCREASES SATIETY AFTER A SUBSEQUENT STANDARDIZED BREAKFAST. JOURNAL OF NUTRITION, 138(4), 732-739. SID. https://sid.ir/paper/592344/en

NILSSON A.C., OSTMAN E.M., HOLST J.J., BJORCK I.M.. INCLUDING INDIGESTIBLE CARBOHYDRATES IN THE EVENING MEAL OF HEALTHY SUBJECTS IMPROVES GLUCOSE TOLERANCE, LOWERS INFLAMMATORY MARKERS, AND INCREASES SATIETY AFTER A SUBSEQUENT STANDARDIZED BREAKFAST. JOURNAL OF NUTRITION[Internet]. 2008;138(4):732-739. Available from: https://sid.ir/paper/592344/en

A.C. NILSSON, E.M. OSTMAN, J.J. HOLST, and I.M. BJORCK, “INCLUDING INDIGESTIBLE CARBOHYDRATES IN THE EVENING MEAL OF HEALTHY SUBJECTS IMPROVES GLUCOSE TOLERANCE, LOWERS INFLAMMATORY MARKERS, AND INCREASES SATIETY AFTER A SUBSEQUENT STANDARDIZED BREAKFAST,” JOURNAL OF NUTRITION, vol. 138, no. 4, pp. 732–739, 2008, [Online]. Available: https://sid.ir/paper/592344/en