Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 21-30

  Hettiaratchi, U P K ^a   Ekanayake, S ^a   Welihinda, J ^b  

^a UNIVERSITY OF SRI JAYEWARDENEPURA   (Sri Lanka)

^b UNIVERSITY OF COLOMBO   (Sri Lanka)

Author keywords

Bread; Diabetes; Effect of macronutrients; Factors affecting glycaemic index; Glycaemic index

Indexed keywords

STARCH;

ADULT; ALGORITHM; ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIETARY FIBER; FAT INTAKE; FEMALE; FLOUR; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; LENTIL; MALE; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN INTAKE; SRI LANKA; TIME; ULTRASTRUCTURE; WHEAT;

ADULT; ALGORITHMS; BLOOD GLUCOSE; BREAD; COOKERY; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FEMALE; FLOUR; GLYCEMIC INDEX; HUMANS; LENS PLANT; MALE; PHYSICOCHEMICAL PHENOMENA; SEEDS; SRI LANKA; STARCH; TIME FACTORS; TRITICUM; YOUNG ADULT;

LENS CULINARIS; TRITICUM AESTIVUM;

EID: 77951483258     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802360392     Document Type: Article

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