Browsing Tecnología en Alimentos by Procedence
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Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruit and chips, and pitahaya (Hylocereus spp.) pulp (2012)The glycaemic index (GI) is a physiological measure of a food’s potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently ...