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March 1, 1990Journal of Agricultural and Food Chemistry

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

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PWPeter J. WoodAgriculture and Agri-Food CanadaJBJan T. BraatenOttawa HospitalFSFraser W. ScottUniversity of Ottawa

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Wood et al. (1990) studied this question.

synapsesocial.com/papers/6a6fbc99a7fbea1e4407d598https://doi.org/10.1021/jf00093a036
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