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Testing the glycaemic index of foods: in vivo, not in vitro

✍ Scribed by Brand-Miller, J; Holt, S


Book ID
110022584
Publisher
Nature Publishing Group
Year
2004
Tongue
English
Weight
47 KB
Volume
58
Category
Article
ISSN
0954-3007

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Effect of processing on potato starch: I
✍ GarcΓ­a-Alonso, A. ;GoΓ±i, I. πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 50 KB πŸ‘ 2 views

The content of digestible starch (DS) and resistant starch (RS) in processed potatoes was assessed. In addition, the effect of domestic cooking on the in vitro digestibility of starch in this tuber, which may influence the glycaemic response, was studied. Resistant starch in raw potato is high, howe