Browsing Tecnología en Alimentos by Subject "Glucosa sanguínea"
Now showing items 1-1 of 1
Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruit and chips, and pitahaya (Hylocereus spp.) pulp (2012)The glycaemic index (GI) is a physiological measure of a food’s potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently ...