Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose

British Journal of Nutrition

Volumn 89, Issue 3, 2003, Pages 329-339

  Englyst, Klaus N ^a   Vinoy, Sophie ^b   Englyst, Hans N ^a   Lang, Vincent ^b  

^a Englyst Carbohydrates   (United Kingdom)

^b DANONE RESEARCH   (France)

Author keywords

Carbohydrate quality; Cereal products; Dietary carbohydrate; Glycaemic index; Insulinaemic index

Indexed keywords

CARBOHYDRATE; FAT; FRUCTOSE; GLUCOSE; INSULIN; PROTEIN; STARCH; SUGAR;

ARTICLE; CARBOHYDRATE ANALYSIS; CARBOHYDRATE DIET; CEREAL; CONTROLLED STUDY; CORRELATION ANALYSIS; DIGESTION; FOOD COMPOSITION; FOOD QUALITY; GLUCOSE BLOOD LEVEL; INSULINEMIA; NUTRITION; PHYSICAL CHEMISTRY; REGRESSION ANALYSIS;

CEREALS; DIETARY CARBOHYDRATES; GLUCOSE; GLYCEMIC INDEX; HUMANS; INSULIN; NUTRITIVE VALUE; REGRESSION ANALYSIS;

EID: 0344406676     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJN2002786     Document Type: Article

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