Glycemic carbohydrates, glycemic index, and glycemic load of commonly consumed South Indian breakfast foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05368-6.pdf
Reference27 articles.
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2. Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TM (2005) Glycaemic index methodology. Nutr Res Rev 18(1):145–171. https://doi.org/10.1079/NRR2005100
3. Casterline JL Jr, Oles CJ, Ku Y (1999) Measurement of sugars and starches in foods by a modification of the AOAC total dietary fiber method. J AOAC Int 82(3):759–765. https://doi.org/10.1093/jaoac/82.3.759
4. Dehghan M, Mente A, Zhang X, Swaminathan S, Li W, Mohan V, Iqbal R, Kumar R, Wentzel-Viljoen E, Rosengren A, Amma LI (2017) Associations of fats and carbohydrate intake with cardiovascular disease and mortality in 18 countries from five continents (PURE): a prospective cohort study. Lancet 390(10107):2050–2062. https://doi.org/10.1016/S0140-6736(17)32252-3
5. Dereje N, Bekele G, Nigatu Y, Worku Y, Holland RP (2019) Glycemic index and load of selected ethiopian foods: an experimental study. J Diabetes Res. https://doi.org/10.1155/2019/8564879
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