Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Glycemic index of different varieties of yam as influenced by boiling, frying and roasting
This is an article published in Food Science & Nutrition 2021;9:1106–1111.; DOI: 10.1002/fsn3.2087
Saved in:
| Main Authors: | , , , |
|---|---|
| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
Food Science & Nutrition
2024
|
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Glycemic index of different varieties of yam as influenced by boiling, frying and roasting
- The effect of the glycemic index on endurance performance
- High Values of the Leukocyte Glycemic Index Are Associated with Symptomatic Systemic Atherosclerotic Disease in Young Patients
- Optimization of low-glycemic composite snacks from wheat, African yam bean, cocoyam, and date fruit flours using D-optimal mixture design
- Postprandial Glycemic and Appetite Responses to Amorphophallus Konjac–Substituted Roasted Sticky Rice in Bamboo Joints (Khao Lam): A Randomized, Double-Blind, Controlled Crossover Trial in Healthy Adults
- The effect of some storage methods on the quality and shelf-life of some cultivars of white yam (Dioscorea rotundata) variety
- Partial Roasting of a PGM Concentrate