Effects of Sweet Potato Cooking Method on Postprandial Plasma Glucose and Glycemic Indices.
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چکیده
منابع مشابه
Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica
This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied betwee...
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ژورنال
عنوان ژورنال: The Japanese Journal of Nutrition and Dietetics
سال: 1998
ISSN: 1883-7921,0021-5147
DOI: 10.5264/eiyogakuzashi.56.285