Evaluation of the methodology for determining the glycaemic index of foods with special reference to blood sampling / Y. van Heerden
Different types of carbohydrates from different food sources affect blood glucose differently. This physiological effect of carbohydrate containing foods has been quantified and expressed as the glycaemic index (GI) of the food. The GI is defined as the ratio of the incremental area under the blood...
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North-West University
2009
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| Online Access: | http://hdl.handle.net/10394/269 |