Effects of standard wheat flour proportion in total dietary carbohydrates on blood glucose, lipid metabolism, and inflammation in mice
We investigated the effects on lipid metabolism and inflammatory response of different proportions of standard wheat flour in the total dietary carbohydrates. Mice were supplemented with the daily food in which energy from standard wheat flour was 30% (G30), 40% (G40), 50% (G50), 60% (G60), or 70% (...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | Food and Agricultural Immunology |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/09540105.2019.1635088 |