Search Results - "Poste, Linda M."

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  1. 1
    Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index

    Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index by Wood, Peter J, Braaten, Jan T, Scott, Fraser W, Riedel, Doreen, Poste, Linda M

    Published in Journal of agricultural and food chemistry (01-03-1990)
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  2. 2
    Oat gum lowers glucose and insulin after an oral glucose load

    Oat gum lowers glucose and insulin after an oral glucose load by Braaten, JT, Wood, PJ, Scott, FW, Riedel, KD, Poste, LM, Collins, MW

    Published in The American journal of clinical nutrition (01-06-1991)
    “…Foods containing soluble dietary fibers delay glucose absorption and lower postprandial plasma glucose. This effect of oat bran has been attributed to oat gum…”
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  3. 3
    III-14. Relationship of microstructure to human perception of particle size of corn meal

    III-14. Relationship of microstructure to human perception of particle size of corn meal by Poste, Linda M., Allan-Wojtas, P., Butler, Gail

    Published in Food quality and preference (01-07-1996)
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  4. 4
    44. Time-intensity as a tool for the measurement of pork tenderness

    44. Time-intensity as a tool for the measurement of pork tenderness by Butler, Gail, Poste, Linda M., Mackie, Deborah A.

    Published in Food quality and preference (01-07-1996)
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