Nutrition Research
Volume 29, Issue 8 , Pages 551-557, August 2009

Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose

Functional Food Centre, Oxford Brookes University, Gipsy Lane Oxford OX3 0BP, UK

Received 5 June 2009; received in revised form 22 June 2009; accepted 22 June 2009.

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PII: S0271-5317(09)00107-9

doi:10.1016/j.nutres.2009.06.004

Nutrition Research
Volume 29, Issue 8 , Pages 551-557, August 2009

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