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Do Different Fractions of Digestible Carbohydrates in Foods Influence the Glycaemic Responses? Cover

Do Different Fractions of Digestible Carbohydrates in Foods Influence the Glycaemic Responses?

Journal of Food and Agriculture
Volume 2 (2009): Issue 2
By: ,   and    
Open Access
|Mar 2012
Articles in this issue
DOI: https://doi.org/10.4038/jfa.v2i2.4178 | Journal eISSN: 2613-8530
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Language: English
Page range: 28 - 35
Published on: Mar 24, 2012
Published by: Wayamba University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
Glycaemic index,
in vitro glucose release,
rapidly available glucose,
slowly available glucose

© 2012 UPK Hettiaratchi, S Ekanayake, J Welihinda, published by Wayamba University of Sri Lanka
This work is licensed under the Creative Commons License.

Volume 2 (2009): Issue 2
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