Glycaemic index of cereal products explained by their content of rapidly and slowly available glucos...
Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose
About this item
Full title
Author / Creator
Publisher
Cambridge, UK: Cambridge University Press
Journal title
Language
English
Formats
Publication information
Publisher
Cambridge, UK: Cambridge University Press
Subjects
More information
Scope and Contents
Contents
Elucidating the role of carbohydrate quality in human nutrition requires a greater understanding of how the physico-chemical characteristics of foods relate to their physiological properties. It was hypothesised that rapidly available glucose (RAG) and slowly available glucose (SAG), in vitro measures describing the rate of glucose release from foo...
Alternative Titles
Full title
Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_73075708
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_73075708
Other Identifiers
ISSN
0007-1145
E-ISSN
1475-2662
DOI
10.1079/BJN2002786
