TITLE: DETERMINATION OF THE GLYCAEMIC INDEX OF THREE TYPES OF ALBANY SUPERIOR⢠BREAD
The glycaemic index (GI) concept was introduced as a means of classifying different sources of carbohydrates (CHO) and CHO-rich foods in the diet, according to their effect on postprandial glycaemia since different carbohydrate containing foods have different effects on blood glucose responses. The...
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Format: | Others |
Language: | en-uk |
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University of the Free State
2008
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Online Access: | http://etd.uovs.ac.za//theses/available/etd-08122008-102538/restricted/ |