Title: The Developed Ready to Eat Meal Affected to Blood Glucose and Insulin in Healthy Subjects: Glycemic Index Study.
The glycemic index (GI) rates carbohydrate-containing foods by how much they boost blood sugar. High GI foods increase the risk of non-communicable diseases, especially diabetes. The aim of the study was to develop the low and medium GI in ready to eat meal with consumer acceptance. The crossover de...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 10; no. 1; pp. 231 - 240 |
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| Autores principales: | , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2022
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| Acceso en línea: | Ver este registro en EBSCOhost |