Winham, D.M.; Camacho-Arriola, M.; Glick, A.A.; Hall, C.A.; Shelley, M.C.
Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome. Foods 2025, 14, 1933.
https://doi.org/10.3390/foods14111933
AMA Style
Winham DM, Camacho-Arriola M, Glick AA, Hall CA, Shelley MC.
Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome. Foods. 2025; 14(11):1933.
https://doi.org/10.3390/foods14111933
Chicago/Turabian Style
Winham, Donna M., Mariel Camacho-Arriola, Abigail A. Glick, Clifford A. Hall, and Mack C. Shelley.
2025. "Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome" Foods 14, no. 11: 1933.
https://doi.org/10.3390/foods14111933
APA Style
Winham, D. M., Camacho-Arriola, M., Glick, A. A., Hall, C. A., & Shelley, M. C.
(2025). Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome. Foods, 14(11), 1933.
https://doi.org/10.3390/foods14111933