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

Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose

Received 5 June 2009 ,Revised 22 June 2009 ,Accepted 22 June 2009.

To access this article, please choose from the options below

Login to an existing account or Register a new account.

  • Purchase this article for 31.50 USD (You must login/register to purchase this article)

    Online access for 24 hours. The PDF version can be downloaded as your permanent record.

  • Subscribe to this title

    Get unlimited online access to this article and all other articles in this title 24/7 for one year.

  • Claim access now

    For current subscribers with Society Membership or Account Number.

  • Visit SciVerse ScienceDirect to see if you have access via your institution.

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

Article Tools

* Image Usage & Resolution