Glycaemic Index After Cooking Potatoes and Gluten Rice
Tthe study was to examine effect of cooking methods on glycaemic index of potatoes and gluten rice. Randomized experiment with one treatment group was conducted. The treatment was consumption of food with three different cooking methods, including boiled, boiled plus fat, and boiled with fat and pro...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
UPPM, Poltekkes Kemenkes Semarang,
2015-07-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |