Rapidly and slowly available glucose in foods
Both the amount and source of dietary carbohydrates have important physiological roles in human health and disease. However, characterisations based solely on chemical attributes do not adequately describe the physiologic fate of carbohydrates. The glycemic index (GI) has been proposed as a measure...
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University of Cambridge
2002
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.598852 |