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Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study — Europe PMC PMID:41978202

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41978202
DOI: 10.3390/nu18071152
License (as archived): solo-consultazione
Archived: 2026-11-03T09:15:53.819Z
SHA-256 of the archived text: 26a1e73e76a4868841ff420d4d19649cfa6acfd28ba15fdeda38f6925e7a9a72
Stable URL of this page: https://metraipolis.com/documento/dc_efe244115b68

How to cite

Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study — Europe PMC PMID:41978202 — Europe PMC (en), https://europepmc.org/article/MED/41978202 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_efe244115b68 (Metraipolis archive dc_efe244115b68, sha256 26a1e73e76a4868841ff420d4d19649cfa6acfd28ba15fdeda38f6925e7a9a72)

BibTeX

@misc{dcefe244115b68,
  title = {Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study — Europe PMC PMID:41978202},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41978202},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_efe244115b68; sha256 26a1e73e76a4868841ff420d4d19649cfa6acfd28ba15fdeda38f6925e7a9a72},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41978202. Agents can read the archived copy with the MCP tool read_document.