Determination and estimation of the glycemic index of selected Malaysian foods
Glycemic Index (GI) is used to rank carbohydrate foods based on their ability to raise postprandial blood glucose level after eating. Research on GI testing for Malaysian foods are still at its infancy and its applicability in mixed meals are debatable. Therefore, this experimental study was conduct...
Saved in:
Main Author: | Osman, Nur Maziah Hanum |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2015
|
Online Access: | http://psasir.upm.edu.my/id/eprint/75366/1/FPSK%28M%29%202016%2076%20-%20IR.pdf http://psasir.upm.edu.my/id/eprint/75366/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Estimating glycemic index of rice-based mixed meals by using predicted and adjusted formulae
by: Osman, Nur Maziah Hanum, et al.
Published: (2017) -
Amylose and amylopectin in selected Malaysian foods
and its relationship to glycemic index
by: Nik Shanita .S,, et al.
Published: (2011) -
Glycemic index of selected watermelon (Citrullus lanatus)
by: Sarmin, Sabeetha, et al.
Published: (2018) -
Glycemic index of starch-based foods commonly consumed in Terengganu, Malaysia
by: Nur Ain Fatinah Abu Bakar,, et al.
Published: (2019) -
Satiety, glycemic profiles, total antioxidant capacity, and postprandial glycemic responses to different sugars in healthy Malaysian adults
by: Azlan, Azrina, et al.
Published: (2022)