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Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods
This study has been completed.
Study NCT00877968   Information provided by University of Manitoba

First Received on April 7, 2009.   No Changes Posted
Related Studies can be found by searching for the Conditions, Interventions, and Sponsors found in this study:
Conditions listed in this trial
Diabetes
Additional conditions recognized in this trial
Diabetes Mellitus
More general conditions related to this trial
Endocrine System Diseases
Glucose Metabolism Disorders
Metabolic Diseases
Interventions listed in this trial
Whole wheat banana bread
Whole pea flour banana bread
Whole wheat biscotti
Whole pea flour biscotti
Whole wheat pasta
Whole pea pasta
White bread
Boiled yellow peas
Sponsors listed in this trial
University of Manitoba
Pulse Canada


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