The effect of low glycemic index bread eaten with different dillings on blood glucose response in healthy individuals
White and whole meal breads have been classified as high glycemic index (GI) foods which in turn produce the greatest rise in blood glucose. One of the commercial bread products in Malaysia known as Brown breads (BB) has been recently marketed as a healthy choice for diabetics due to its low GI valu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit UKM,
2008-06.
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| Online Access: | Get fulltext |