Snack bar berbahan pati sagu (Metroxylon sp.), tempe, dan beras hitam sebagai pangan fungsional berindeks glikemik rendah
Background: High calories intake from snacks with low nutritional value will contribute to increase the prevalence of obesity and diabetes. Nutritional strategies to prevent hyperglycemia are controlling blood glucose levels, restrict calories and carbohydrate intake. Sago starch (Metroxylon sp.), t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Diponegoro University
2020-02-01
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| Series: | Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/jgi/article/view/22457 |