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...

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Bibliographic Details
Main Authors: Ivica Avberšek Lužnik, Mateja Lušnic Polak, Lea Demšar, Lenka Gašperlin, Tomaž Polak
Format: Article
Language:English
Published: Elsevier 2019-06-01
Series:Journal of Nutrition & Intermediary Metabolism
Online Access:http://www.sciencedirect.com/science/article/pii/S2352385918300975

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