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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Bibliographic Details
Main Author: van Zyl, Martha Jacomina
Other Authors: Dr CM Walsh
Format: Others
Language:en-uk
Published: University of the Free State 2008
Subjects:
Online Access:http://etd.uovs.ac.za//theses/available/etd-08122008-102538/restricted/