Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta
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Cisse, F.; Erickson, D.P.; Hayes, A.M.R.; Opekun, A.R.; Nichols, B.L.; Hamaker, B.R. Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta. Nutrients 2018, 10, 124. https://doi.org/10.3390/nu10020124
Cisse F, Erickson DP, Hayes AMR, Opekun AR, Nichols BL, Hamaker BR. Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta. Nutrients. 2018; 10(2):124. https://doi.org/10.3390/nu10020124
Chicago/Turabian StyleCisse, Fatimata, Daniel P. Erickson, Anna M.R. Hayes, Antone R. Opekun, Buford L. Nichols, and Bruce R. Hamaker. 2018. "Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta" Nutrients 10, no. 2: 124. https://doi.org/10.3390/nu10020124