Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 5, 2007, Pages 363-372

  Shobana, Shanmugam ^a   Kumari, Singh R Usha ^a   Malleshi, Nagappa G ^a   Ali, Syed Z ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Blood glucose response; Finger millet; Glycemic index; Legumes; Popped rice; Puffed rice; Wheat

Indexed keywords

GLUCOSE;

ADULT; ARTICLE; CARBOHYDRATE ANALYSIS; CEREAL; DIABETIC DIET; DIET SUPPLEMENTATION; DIETARY FIBER; FAT CONTENT; FEMALE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; HUMAN EXPERIMENT; LEGUME; LIPID COMPOSITION; MALE; MILLET; NORMAL HUMAN; NUTRIENT CONTENT; POSTPRANDIAL STATE; PROTEIN CONTENT; RICE; WHEAT;

ADULT; BLOOD GLUCOSE; CEREALS; DIABETES MELLITUS; DIETARY CARBOHYDRATES; DIETARY FIBER; DIGESTION; ELEUSINE; FABACEAE; FEMALE; FOOD, FORMULATED; GLYCEMIC INDEX; HUMANS; MALE; MIDDLE AGED; NUTRITIVE VALUE; ORYZA SATIVA; SPICES; TRITICUM;

ELEUSINE CORACANA; TRITICUM AESTIVUM;

EID: 34250618279     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701252229     Document Type: Article

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