Determination and estimation of the glycemic index of selected Malaysian foods

Glycemic Index (GI) is used to rank carbohydrate foods based on their ability to raise postprandial blood glucose level after eating. Research on GI testing for Malaysian foods are still at its infancy and its applicability in mixed meals are debatable. Therefore, this experimental study was conduct...

書誌詳細
第一著者:	Osman, Nur Maziah Hanum
フォーマット:	学位論文
言語:	英語
出版事項:	2015
主題:	Glycemic index Food industry and trade - Malaysia
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/75366/1/FPSK%28M%29%202016%2076.pdf

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