Cisse, Fatimata <br/><br/>
Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta.  [electronic resource] 

 -  Nutrients  Jan 2018 
<br/><br/> Publication Type: Clinical Trial; Comparative Study; Journal Article; Randomized Controlled Trial; Validation Study 
<br/><br/><label>ISSN: </label>2072-6643 
<br/><br/><label>Standard No.: </label>10.3390/nu10020124  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Carbon Isotopes<br/>Cross-Over Studies<br/>Diet--ethnology<br/>Female<br/>Food Preferences--ethnology<br/>Gastric Emptying<br/>Humans<br/>Male<br/>Mali<br/>Middle Aged<br/>Millets--chemistry<br/>Oryza--chemistry<br/>Plant Tubers--chemistry<br/>Rural Health--ethnology<br/>Satiety Response<br/>Seeds--chemistry<br/>Solanum tuberosum--chemistry<br/>Sorghum--chemistry<br/>Triticum--chemistry<br/>Urban Health--ethnology<br/>Young Adult