Does type of bread ingested for breakfast contribute to lowering of glycaemic index?
Recent interest has focused on the use of high-fibre foods as potential ingredients for lowering the glycaemic index of most carbohydrate-based meals. The objective of this study was to examine glycaemic responses to two defined breakfasts. The reference breakfast and the test breakfast differed onl...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-06-01
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| Series: | Journal of Nutrition & Intermediary Metabolism |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352385918300975 |