The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods

被引：0
|
作者：
C J K Henry
H J Lightowler
F L Kendall
M Storey
机构：
[1] Nutrition and Food Science Group,
[2] School of Biological and Molecular Sciences,undefined
[3] Oxford Brookes University,undefined
[4] British Potato Council,undefined
[5] Oxford Business Park South,undefined
来源：
European Journal of Clinical Nutrition | 2006年 / 60卷
关键词：
glycaemic index; potatoes; carbohydrate; blood glucose;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：763 / 769
页数：6
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