The Role of Starch Physicochemical Properties in Determining the Glycaemic Index of Novel Potato Varieties
Potatoes are often thought of as high GI. It is known that cooking and cooling affect GI and that these effects may be mediated through the physicochemical properties of their starch. As part of a Canadian initiative to develop low GI potatoes, novel potato varieties which differed in starch compos...
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| Language: | en_ca |
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2012
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| Online Access: | http://hdl.handle.net/1807/32609 |